3/4 c Butter
2 Cloves garlic minced
20 Frozen large shrimp
1 Bunch Broccoli Flourettes
4 Large mushrooms, sliced
/2 ts Dried thyme
1/2 ts Dried oregano
1 Zucchini, thinly sliced
1/2 ts Dried basil
Parmesan cheese(canned in the most tolerated)
1 lb Cooked drained spaghetti
Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and sauté 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 sauté 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 Parmesan and serve immediately.