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

In article >,
"jmcquown" > wrote:

> 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

Where's mine? <pouts>
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> 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
>>
>> 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
>
> Where's mine? <pouts>

Sorry, I thought you were low-carbing! This is so easy to do! And the
pasta didn't overwhelm the dish. Overall, it had a nice bright taste due to
the squeeze of fresh lemon juice. The herbs accented it nicely. There
wasn't a sauce, per se; it was a mere saute in olive oil and butter but
there was enough of a sauce quality to allow the butter, herbs and lemon
juice to adhere to the pasta and shrimp. I'll be doing this again very soon


Unfortunately, sun dried tomatoes (which sound like a nice addition) or
anything like eggplant) are a no-no for the time being. And I do love
eggplant.

Jill

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> 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
> >>
> >> 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
> >
> > Where's mine? <pouts>
>
> Sorry, I thought you were low-carbing!

<grins> I am, it just sounded good!
Right now I'm mostly serving meat over shredded lettuce.

> This is so easy to do! And the
> pasta didn't overwhelm the dish. Overall, it had a nice bright taste due to
> the squeeze of fresh lemon juice.

That's why I love salt free lemon pepper so much. It seems to add a
bright flavor to many things.

> The herbs accented it nicely. There
> wasn't a sauce, per se; it was a mere saute in olive oil and butter but
> there was enough of a sauce quality to allow the butter, herbs and lemon
> juice to adhere to the pasta and shrimp. I'll be doing this again very soon
>
>
> Unfortunately, sun dried tomatoes (which sound like a nice addition) or
> anything like eggplant) are a no-no for the time being. And I do love
> eggplant.
>
> Jill

Ever tried dill weed with shrimp?
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein