jmcquown wrote:

> A moderation on a recipe I've posted here before.
>
> 1/4 lb. large shrimp, shelled and deveined
> 1 c. dried small penne or other small tubular pasta (I'm using small
> ziti tonight)
> 1 small shallot, minced
> 2 larged cloves of garlic, minced
> 2 Tbs. olive oil
> 1 Tbs. butter
> 1/2 tsp. "Italian" seasoning blend (make your own with a blend of
> dried oregano, basil, thyme, rosemary and savory)
> the juice of one half fresh lemon
> Splash of dry white wine (about 1 Tbs.)
> salt & pepper to taste
>
> Cook the pasta al dente and drain it well. Meanwhile, in a large
> saute pan, saute the shallot and garlic in the oil and butter until
> translucent, stirring frequently. Deglaze the pan with a splash of
> wine. Add the cooked pasta and season with the herbs and salt &
> pepper. Add the shrimp. Squeeze lemon juice over all. Cook over
> moderate heat, being careful not to over cook the shrimp, until the
> shrimp are just pink. (If using frozen pre-cooked shrimp just throw
> them in long enough to get hot while stirring into the cooked pasta.)
> Serve with some nice crusty warm bread or a salad (or both). Serves 4
>


Well, since you dine solo you'll have _4_ whole meals out of that,
vulture...