Wednesday evening my visiting brother whipped up a simple but very tasty
dinner. This took about 25 minutes, start to finish. And it was very good!
It served the two of us but can easily be doubled. No real measurements but
I'll try

1/4 lb. large shrimp, shelled & deveined (the tails were left on these)
1 c. dried small penne pasta, cooked al dente
1 small shallot, minced
2 large cloves garlic, minced
2 Tbs. extra virgin olive oil
1 Tbs. butter
1/2 tsp. "Italian" seasoning blend (basically oregano, basil, thyme,
rosemary and savory)
juice of one half lemon
salt & pepper to taste

Cook the pasta and drain it well. Meanwhile, in a large saute pan, saute
the shallot 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.)

There are many variations that can be done with this quick-fix tasty meal.
Adding sun dried tomatoes comes to mind. A splash of white or a light red
wine might be nice to deglaze the pan prior to adding the pasta & shrimp.
He said he's used cut pieces of white fish such as cod or tilapia rather
than shrimp. Use your imagination!

Jill