"Kalmia" > wrote in message
...
On Nov 4, 12:31 pm, "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
>
> Jill

I'll try it soon. I like the fact that it's not a 'red' dish, which
my SO is tired of. In our case tho, the 'serves 4' will probably be
challenged. : ))



The quantities may be adjusted by simply reducing or increasing the
ingredients. It's a very simple dish. And like you, I get very tired of
red gravied everything if the word pasta is in the recipe

Jill