Peeled Butterflied Shrimp 10 to 12 per person 1 each Sliced Zucchini 1 each Sliced Yellow Squash 1 each Thin Sliced Red Bell Pepper 1 each Thin Sliced Yellow Bell Pepper 1 each iced Creole Tomato 1-2 Tbsp Extra Virgin Olive Oil 1/2 cup White Wine 1 Tbsp Lemon Juice Seasonings (Cajun spice, garlic powder ) to Taste Dried Basil, Oregano and Thyme, Crushed Red Pepper, Black Pepper and Celery Salt 1/4 lb.Whole Cubed Unsalted Butter 6 oz. per person Cooked Whole Wheat Angel Pasta Fresh Basil and Grated Parmesan to Garnish
Heat olive oil in your saute pan until nice and hot over medium high heat. Add the bell peppers, zucchini and squash until slightly softened about 5 to 7 minutes, then add shrimp, tomatoes and seasonings and cook for two to three more minutes or shrimp are almost done.
Add the white wine next and cook until half of the liquid is gone, then add in lemon juice and bring back to temp.
Once the remaining liquid has started to boil remove from heat and add the butter a little at a time stirring constantly until incorporated.
Toss with the pasta and garnish with the fresh basil and parmesan cheese.