Title: Pasta with shrimp and vegetables
 Categories: Pasta, Easy, Ethnic, Italian, Main dish
      Yield: 4 servings
 
    3/4 c  Butter
     20 ea Frozen large shrimp
      4 ea Large mushrooms, sliced
    1/2 t  Dried oregano
    1/2 t  Dried basil
      1 lb Cooked drained spaghetti
      2 ea Cloves garlic minced
      1 ea Bunch Broccoli Flourettes
    1/2 t  Dried thyme
      1 ea Zucchini, thinly sliced
      1 x  Parmesan cheese
 
  Melt  1/3 of the butter in a large skillet over medium-high  heat.
   Add garlic  and saute 1 minute.   Add shrimp and cook until  pink,
  about  2 minutes  on each side.   Remove shrimp from skillet using
  slotted  spoon and set aside.  Add remaining butter to skillet and
  melt.  Add broccoli, mushrooms,  oregano,  thyme and basil and saute
  2 minutes.  Add zucchini and  continue  cooking  until vegetables are
  tender,  about  2  minutes. Reduce heat to low.  Return shrimp to
  skillet and heat through.  Arrange vegetables and shrimp over
  spaghetti.   Top with remaining garlic butter from skillet.  Sprinkle
  with Parmesian and serve immediately.