2 T. olive oil
2 T. butter
2 shallots, minced
2 cloves garlic, minced
Pinch of red pepper flakes
1/4 C. flour
2 C. milk of half and half
3 T. tomato paste
1/4 C. chopped fresh basil
1/4 C. chopped fresh oregano
1 lb. large raw shrimp, peeled and deveined
Pinch of salt and black pepper
1 lb. linguine, cooked “al dente” and drained
2 T. chopped fresh basil
2 T. chopped fresh parsley
Zest of 1 lemon
1. In medium saucepan, heat oil and butter. Saute shallots, garlic and red
pepper flakes on medium heat for 1 minute.
2. Add flour, stirring until incorporated. Slowly whisk in milk or half and
half. Cook until sauce thickens, about 5 minutes, whisking often.
3. Add tomato paste, herbs, salt and pepper and shrimp. Simmer for 5 minutes
or until shrimp are cooked through.
4. Set sauce aside until pasta is cooked. Drain pasta. Place in 4 serving
bowls and top with 5-6 shrimp per person. Garnish with basil, parsley, and
lemon zest. Serve at once.
Optional: sprinkle with grated Romano cheese.