Shrimp & Buttered Noodles

Ingredients

1 lb. large shrimp. shelled, deveined

1 bag wide egg noodles

3 cups broccoli florets

1/2 red onion, quartered

1 cup frozen peas

2 cups grape tomatoes, halved

2 garlic cloves, minced

1 stick butter

1/4 cup olive oil

1 tbsp parsley, minced

1 tbsp tarragon, minced

1 tsp dried oregano

salt

pepper

Cooking Tools

Stock pot

Large skillet with lid

Colander

Directions
Cook noodles in salted boiling water, cook according to directions.  Cook and drain pasta, set aside. In a skillet on medium heat, melt butter with the olive oil. Saute garlic and broccoli florets for a few minutes to tenderize the florets.  Add in onions, peas, parsley, tarragon, oregano.  Cook for 5 minutes then add shrimp and saute until shrimp are pink 3-4 minutes. Toss in pasta, salt and pepper to taste,  Fold in tomatoes into the pasta right before serving.  Add in more butter or olive oil if pasta is too dry.
Serves 4