SPAGHETTI WITH ZUCCHINI IN A SHRIMP CREAM SAUCE

Ingredients:
Spaghetti or pasta of your choice
oil, for sauteing
1 small onion, finely chopped
1 zucchini, cut lengthwise in quarters, then sliced to 1/4 inch
1/2 cup of vegetable broth
8 oz heavy cream
1/2 lb. of shrimp, deveined
1 clove of garlic, finely chopped
oregano, dried
salt and pepper
1 tbsp Parmesan, freshly grated

Preparation:
Prepare and chop all ingredients so you can cook the pasta while making the sauce.

While the pasta is boiling (cook according to package instructions) saute onions in a separate pan with some oil. Add zucchini and let brown for a few minutes. Add the vegetable broth and heavy cream, and let come to a boil. Then add the shrimp.

Season sauce with garlic, oregano, salt and pepper and simmer for about 10 minutes or until shrimp are pink and opaque. Check pasta and drain when al dente.

Add the spaghetti to the sauce. Top with parmesan and mix well. Enjoy!

Notes: For a low carb version you can use more zucchini, leave the pasta out, and add another vegetable for color. I peeled my zucchini into strips.