1/4 c. extra virgin olive oil
1 cube butter
1/4 c. scallions, minced
1 med. onion, finely chopped
1 lg. clove garlic
Fish/chicken seasoning, lemon pepper or other salt-free multi herb seasoning
1/2 tsp. ground black pepper
1 c. sliced fresh mushrooms
1 red and 1 yellow bell pepper, julienned
3/4 lb. sm. frozen, cooked shrimp, defrosted and patted dry with paper towels
1 sm. gerkin pickle, finely grated
Pasta for two (spaghetti or angle hair)

Heat olive oil in large skillet over medium heat. Add red and yellow peppers and cook a couple of minutes. Then add onions, scallions, and garlic. Cook until onions are translucent. Add mushrooms and cook a few more minutes. Add shrimp seasoning to taste, then add the butter. When it is almost melted, add the shrimp, cooking until heated through. With pepper mill, season to taste. As a final touch grate the pickle over the shrimp. Serve over spaghetti or angel hair pasta which has been tossed lightly in olive oil. Add additional butter to pasta if desired.