On Sep 22, 2:49*pm, "jmcquown" > wrote:
> 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

I'd add any old mushrooms which're hanging around, and maybe a splash
of sherry.
Sounds good.