3/4 c  Butter
20    Frozen large shrimp
4    Large mushrooms, sliced
1/2 ts Dried oregano
1/2 ts Dried basil
1 lb Cooked drained spaghetti
2    Cloves garlic minced
1    Bunch Broccoli Flourettes
1/2 ts Dried thyme
1    Zucchini, thinly sliced
Parmesan cheese

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.