Shrimp with Pasta

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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