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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.
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.
