Ingredients
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3 tablespoons butter
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1 tablespoon olive oil
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1 tablespoon garlic, minced
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4 cups assorted fresh vegetables, chopped coarsely (I used zucchini, broccoli, red onion and yellow peppers)
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8 ounces shrimp, frozen cooked peeled and deveined (I used a lot less!)
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1/2 lemon, juice of
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black pepper, to taste
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salt, to taste
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4 ounces parmesan cheese (shredded or shaved)
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8 ounces cooked pasta (I used vermicelli)
Instructions
- Cook pasta according to package directions. Drain and keep warm.
- Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
- Saute garlic for about 1 minute.
- Add vegetables and saute until just crisp-tender.
- Add shrimp and saute until just heated through.
- Season lightly with salt and pepper.
- Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
- Remove from heat.
- Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.