Dinner Tonight 9/22/10 - Shrimp with Penne Pasta
 

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

Dinner Tonight 9/22/10 - Shrimp with Penne Pasta
 

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.

Dinner Tonight 9/22/10 - Shrimp with Penne Pasta
 

That sounds great, we will definitely try it. Thanks!! Nan in DE

Dinner Tonight 9/22/10 - Shrimp with Penne Pasta
 

Omelet wrote:
> "jmcquown" wrote:
>
>> A favourite of mine, a very simple dish. It's a basic recipe which is
>> continuing to evolve.
>>
>> Shrimp with Penne Pasta
>
>Sounds marvelous! :-)
>I'd just have to sub cooked rice for the pasta...

Why?

Hmmm, you weren't thinking of eating raw rice?

You could always make a potato-based gnocchi.

Nice looking recipe. Artichoke hearts might just put that bad boy over the edge.