Name: Spaghetti with Shrimp & Vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces uncooked spaghetti; 1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on; 3 tbsp olive oil; 1 tbsp unsalted butter; 1 shallot, minced; 2 cloves garlic, minced; 1/2 tsp smoked paprika; 1 roma tomato; 1 cup broccoli, cut into bite sized pieces; 1 bell pepper, cut into bite sized pieces; 1 cup sliced mushrooms; splash of dry white wine; salt and pepper to taste; chopped green onion for topping

8 ounces uncooked spaghetti

1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on

3 tbsp olive oil

1 tbsp unsalted butter

1 shallot, minced

2 cloves garlic, minced

1/2 tsp smoked paprika

1 roma tomato

1 cup broccoli, cut into bite sized pieces

1 bell pepper, cut into bite sized pieces

1 cup sliced mushrooms

splash of dry white wine

salt and pepper to taste

chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren't all ready.

Cook the spaghetti to package directions. Drain and toss with some olive oil.

Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.

Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.

Top with green onion and serve immediately.