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Pasta With Shrimp And Vegetables

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Rating: 5/5
3 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 75487
cook method: stovetop

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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
parmesan cheese


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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731 calories, 37 grams fat, 78 grams carbohydrates, 25 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Excellent recipe. The kids love pasta and this was a way to get them to eat their vegetables too. The recipe serves more than four, though. I would say six or eight servings.

Guest at

REVIEW: 5 star recipe rating
Good fresh flavors. A good hot summer day dinner.

Guest at

REVIEW: 5 star recipe rating
Great recipe for the dieter. We cut the butter by a third and then substituted half olive oil for that amount of butter. Still tasted great, and we weight watchers just cut down on the pasta to make it a very health-wise meal.

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