Ingredients
- 20 shrimp (frozen)
- 4 mushrooms
- 2 garlic (cloves minced)
- 1 bunch broccoli flourettes
- 170 gr spaghetti (cooked drained)
- 170 gr butter
- 1 gr thyme (dried)
- 1 gr oregano (dried)
- 1 gr basil (dried)
- 1 slice zucchini
Melt one third 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.