Buttery Pasta w/Shrimp

8-0z spaghetti (vermicelli), 1-stick butter (we used olive oil), one 12-oz package frozen unbreaded cocktail-sized shrimp, thawed and drained.(we used the smaller salad shrimp)

1 cup chopped green pepper (one pepper, seeded)

1 small onion chopped (1/2 cup0

1-1/2 tsp garlic powder (we used three cloves, chopped)

1/2 tsp salt

1/2 tsp dried oregano leaves

1/4 tsp ground pepper

2 tomatoes, cut into 1/2 inch cubes (1-cup)

1-head brocoli floweretts (1 or so cups)

Grated Parmesan or Romano cheese, grated

Prepare spaghetti, drain. In wok, heat olive oil, stir in onion, garlic, green pepper and brocoli, salt and spices. Stir fry until done. Add shrimp, continuing to stir until heated through. (Splash in some white wine; chenin blanc is what we had) Add tomatoes and heat through. Stir in spaghetti. Per serving 400 cal, 28 g protein, 30 g carb, 18 g fat, 41% calories from fat, 210 mg chol, 510 mg sodium--this is the originial amounts with butter.

Woman's Day Pasta Cookbook, vol IV, #1