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


I had something similar tonight. I made a white sauce ahead of time and
seasoned it only with a little salt and pepper, a wee bit of grated
nutmeg and about a cup of grated Parmesan. While I cooked some linguine
I fried two cloves of finely chopped garlic and about 3/4 lb. of
shrimp. I poured the sauce into the shrimp and garlic then tossed in
the pasta and some chopped fresh parsley. It was delicious.