Meal from "HelloFresh"
In a small mixing bowl, PREPARE garlic herb butter by thoroughly MIXING together the four ingredients.
COOK spaghetti according to package instructions; RESERVE 1/4 cup cooking water when draining.
Meanwhile, HEAT an electric skillet (or large frying pan) to 375°.
DRIZZLE olive oil onto sliced zucchini and peppers; STIR; ADD to skillet; STIR FRY until zucchini is lightly browned, about 2 minutes; REMOVE zucchini/pepper mix and SET side;
DRIZZLE olive oil onto shrimp; STIR; ADD to skillet; STIR FRY until pink and just cooked through, about 4 minutes.
REDUCE heat; ADD zucchini/pepper mix, spaghetti, garlic herb butter, half the parmesan, and the pasta cooking water to the pan; SEASON with salt and pepper.
STIR until ingredients are combined and coated in a loose sauce.
DIVIDE pasta-shrimp mix into bowls; SPRINKLE with remaining parmesan and DRIZZLE with olive oil.
1. May use either regular or angel hair spaghetti 2. Halve zucchini lengthwise, then slice into 1/4-inch thick half-rounds 3. Remove ends and seeds; slice peppers into thin strips lengthwise 4. Depending on taste, may subsitute other green peppers, such as Cayenne or jalapeno, 1- to 2- inches long.
Per Serving (excluding unknown items): 703 Calories; 25g Fat (32.1% calories from fat); 47g Protein; 71g Carbohydrate; 3g Dietary Fiber; 270mg Cholesterol; 549mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 3 1/2 Fat.