3/4 c Butter

2 Cloves garlic minced

20 Frozen large shrimp

1 Bunch Broccoli Flourettes

4 Large mushrooms, sliced

1/2 t Dried thyme

1/2 t Dried oregano

1 Zucchini, thinly sliced

1/2 t Dried basil

Parmesan cheese 1 lb Cooked drained spaghetti

Melt 1/3 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.