A favourite of mine, a very simple dish. It's a basic recipe which is
continuing to evolve.

Shrimp with Penne Pasta

1/4 lb. medium to large shrimp, shelled and deveined*
1 c. dried small penne pasta, cooked al dente
1 small shallot or 1/2 onion, whatever you have on hand.
2 large cloves garlic, minced
2 Tbs. extra virgin olive oil
1 Tbs. butter
1/2 tsp. "Italian" seasoning blend (oregano, basil, thyme, rosemary)
the juice of one half lemon
salt & pepper to taste

Cook the pasta and drain it well. Meanwhile, in a large sauge pan, saute
the shallot or onion and garlic in oil & butter until translucent. Add the
pasta and season with the herbs, salt & pepper. Add the shrimp* Squeeze
lemon juice over all. Cook over medium heat, stirring, until the shrimp is
pink. (Be careful not to overcook the shrimp.)

*If you're using pre-cooked frozen shrimp, thaw it, rinse and drain it well
and simply toss it long enough to get warmed with the dish.

You can pretty much add anything to this dish you'd like. I like to add
sliced artichoke hearts. Tonight is chopped spinach. Oh, and I always
grate fresh parmesan on top

Jill