2 tsp. paprika
1/2 tsp. red (cayenne) pepper
1/2 tsp. salt, or to taste
1/4 tsp. ground black or white pepper
1 tsp. dried leaf oregano, crumbled
1 tsp. dried leaf thyme, crumbled
6-8 tbsp. butter, room temperature
1/4 c. minced green onions
2 ripe plum tomatoes, cut in 1/4" dice
2 med. garlic cloves, minced
1 1/4 lb. med. or lg. shrimp, shelled, deveined if desired, rinsed, patted dry
12 oz. rotelle (pasta wheels) or other medium size pasta shapes (5 1/3 c.)
1 sm. zucchini, cut in 1/4" dice
1/4 c. chopped fresh parsley leaves
Hot pepper sauce or additional red (cayenne) pepper to taste

In a small bowl, mix paprika, red pepper, salt, black or white pepper, oregano and thyme. Melt 4 tablespoons butter in a large skillet over low heat. Add garlic and spice mixture; stir well. Turn off heat. Add shrimp and stir to coat with spices.

Put 1 to 3 tablespoons butter in a large warm bowl for tossing with pasta. Bring a large pot of water to a boil; add salt, then pasta. Cook uncovered over high heat, stirring occasionally, about 7 minutes or until tender but firm to the bite. Drain well. Transfer to bowl and toss with butter.

Saute shrimp in its spiced butter over medium heat, tossing often, 2-2 1/2 minutes or until pink. Add shrimp mixture to pasta and toss.

Add remaining 1 tablespoon butter to skillet from cooking shrimp and melt over medium heat. Add zucchini and green onions. Saute about 1 minute or until barely tender. Stir in tomatoes and parsley. Cook a few seconds. Add to pasta and toss until blended. Taste and adjust seasoning, adding more red pepper or hot sauce if desired. Serve immediately. Makes 4 or 5 main course servings.