Pasta With Shrimp And Vegetables
ready in: under 30 minutes
recipe id: 75487
cook method: stovetop
3/4 cup butter
2 cloves garlic, minced
20 fresh or frozen large shrimp
1 bunch broccoli florets
1 small box fresh sliced mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 zucchini, thinly sliced
1 yellow crookneck squash, thinly sliced
1 box (12 ounce size) fettuccine, cooked according to package directions
Melt 1/3 of the butter in a large skillet or wok 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 a slotted spoon and set aside. Add remaining butter to the skillet and melt.
Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and yellow squash and continue cooking until the vegetables are tender, about 2 minutes.
Reduce heat to low. Return shrimp to skillet and heat until hot again.
Arrange vegetables and shrimp over fettuccine. Top with remaining garlic butter from skillet.
Sprinkle with Parmesan and serve immediately.
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