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3/4 cup butter (1 1/2 sticks)
2 cloves garlic, minced
20 large shrimp
1 bunch broccoli florettes
4 large mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 zucchini, thinly sliced
1/2 teaspoon dried basil
Parmesan cheese
1 pound spaghetti, cooked and drained
Melt 1/2 stick butter in a large skillet over medium-high heat. Add garlic and saute 1 minute.
2. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet, using slotted spoon, and set aside.
3. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil; saute 2 minutes.
4. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low.
5. Return shrimp to skillet and heat through.
6. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet.
7. Sprinkle with Parmesan and serve immediately.
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