• Gather the ingredients so you have everything close at hand on the counter or table. To make this dish, you’ll need a large skillet or sauté pan, and a medium saucepan for cooking the pasta.

Prepare the Ingredients

• Using a cutting board and chef’s knife, chop 1 large green bell pepper and 1/2 large sweet onion. Then slice 4 whole button mushrooms and 2 medium zucchini. Mince 3 cloves garlic.
• Thaw 12 oz large shrimp in a colander under cool running water. Shell and devein, if necessary.

Time to Stir Fry

• In a large saucepan with boiling water, cook 10 oz multi-color or plain bow tie pasta according to package directions. Reserve 1 cup of pasta water for use later, then drain and toss with 1 tablespoon olive oil.
• Meanwhile, in a large skillet or sauté pan, heat 1/3 cup butter and 1/4 cup extra virgin olive oil. Sauté the bell pepper, sweet onion, and mushrooms until tender, about 2-3 minutes. Add sliced zucchini and minced garlic. Cook for another 3-4 minutes until zucchini is tender, stirring frequently. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon seasoned salt.
• Next, add the thawed shrimp to the pan and cook for 2-3 minutes until shrimp turns pink.

Prepare to Serve

• When ready to serve, tear pieces of fresh basil and stir into the dish. Sprinkle with 1 cup Parmesan cheese, and more black pepper, and kosher salt to taste. Serves 4-6.