"Omelet" > wrote in message
news
> In article >,
> "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
>
> That sounds really good Jill! You should take some pics and post it as
> a signature dish. :-)
> --
> Peace! Om
>
It's really simple and quite tasty It's not my dish so I can't claim it.
And I stopped taking pictures of food a long time ago.

Jill