Shrimp, Vegetables and Pasta

I have been working at an amazing trade show all weekend!  Sorry that I have been away for a few days.  It was an amazing experience!  

My husband has taken advantage of all of the left overs available to him in my absence.  He decided last night to take me out to a local eatery since I got home later than expected and did not want me to cook.  So I am making up for it tonight by making one of his favorites!

This is a great dish for the summer months because it is a hot weather meal with the lightness of the shrimp in a garlic and wine aioli, but it is also great for a lighter meal the rest of the year!  Seeing as today was much warmer than usual, it made sense to take advantage of the timing!  It is simple, healthy and good for you.  You can substitute whole wheat pasta if you choose.  This will make a big meal and will serve 4 generously.  You will still have some to store for another quick meal.

SHRIMP, VEGETABLES AND PASTA

2 Lbs. Shrimp, Peeled and Deveined
3 Tbsp. Olive Oil
4 Cloves Garlic, Minced
2 Tsp. Oregano, Dried
3 Tbsp. Butter
1/4 Cup White Wine
1 Zucchini, Sliced 1/4" (you can use yellow squash if you prefer)
1/2 Lb. Mushrooms, Sliced
1/2 Lemon, Freshly Squeezed
1 Tsp. Parsley
1/2 Lb. Angel Hair Pasta

Prep the shrimp by removing the outer shells and tails.  Rinse thoroughly.  Prepare vegetables and rinse well.

In a large sautee pan, heat the olive oil, garlic, oregano, butter until melted.  
 
Splash the white wine and let it heat up.  Add the zucchini and mushrooms and cook until vegetables are soft.  Add shrimp and continue cooking until the shrimp are pink.  Do not over cook the shrimp as they will be tough.

While you sautee the vegetables, in a medium stock pot cook the pasta al dente.  Drain and put into a large serving dish.  When shrimp and vegetable mixture is done, pour over the pasta.  Squeeze lemon juice and add parsley.  Toss and serve with fresh grated Pecorino Parmesean cheese.

This is one fabulous meal!