6 lg. cloves garlic
4 sm. yellow squash
4 sm. zucchini squash
1 lb. med. cleaned shrimp
1/2 c. butter
1 lb. spaghetti, break in 1/2
Salt & pepper, to taste
Romano cheese, to taste

Slice garlic and squash. Add shrimp and refrigerate all for 2 hours. In saucepan, melt butter. Brown 1/2 of spaghetti (takes approximately 10 minutes). Bring pot of salted water to boil and add browned and unbrowned spaghetti. Cook until softened to your taste. Drain water. Add garlic shrimp, squash and butter left in saucepan. Cook until shrimp are white. Season to taste with salt, fresh ground pepper and cheese.