8 oz. dried Alberto's spaghetti
16 oz. pkg. California mix, thawed
8 oz. pkg. shrimp, thawed
3 tbsp. butter
1 c. fresh Parmesan cheese, grated
Lawry's pinch of herbs mixture
Minced fresh basil (optional)

Set out a platter and colander for draining. Have a salad and French bread ready.

Fill a big kettle with water and bring to boil. Add pasta. Cook 5 minutes. Add vegetables. Cook 3 minutes. Test vegetables. If not tender, cook 2 more minutes. Add shrimp. Cook 1 more minute.

Quickly drain mixture in the colander. Mix in butter, one tablespoon at a time. Toss in cheese and mix. Add herbs and basil. Put on platter. Serve immediately. Serves 4.