2 lbs. shrimp – pealed and
deveined.

1 tomato – large - diced

½ onion – chopped

3 cloves of garlic – minced

2 tbls. Oregano

1 tbls. Basil

1 yellow squash

1 zucchini

2-8 ounce cans of tomato sauce
(or one can 16 ounces of plain spaghetti sauce)

black pepper to taste

salt to taste

2 tbls. Butter

1 tbls. Garlic power (or to
taste)

Pasta – (which ever you like)
enough to make 4 servings.

            You
can use elbow macaroni to spaghetti your choice.

Cook pasta until done (put into
boiling water until done) drain then set aside. 
Put tomato sauce, tomato, pepper, oregano, basil, garlic powder into pot
and bring to a slow boil and reduce to simmer.

Julienne (cut into small thin
strips) the squash and zucchini.

Place butter into skillet and
melt.  Put garlic and onion into skillet
and cook until the onion is translucent. Add squash and zucchini and a pinch of
salt to skillet cook over medium heat for 5 minutes then add to the sauce.  Add shrimp
to sauce and cook until shrimp are done (approx 5 minutes).

Serve over pasta.

If you like mushrooms you may add them when you are sautéing
the other vegetables.

Cup of sliced button mushrooms- sliced.

Leftovers can be frozen for later meals.