Lemon Pasta with Shrimp

Serves two to three

1 T. extra virgin olive oil

1 T. butter

1 medium shallot, minced

1 clove garlic, minced

about 14 shrimp (or 1/4 pound)

1/4 cup white wine

red pepper flakes

salt, pepper

juice and rind of 1 lemon (about 1/3 cup juice)

1/2 cup cream

1/2 cup parmesan cheese

handful of minced parsley

handful of minced basil

1/2 pound pasta

pasta cooking water, if necessary

Cook the pasta until almost al dente, but drain from the water before it reaches that point. Save about a cup of the cooking water.  In a separate saucepan, melt the butter with the olive oil, and cook the shallot until nearly softened, then add the garlic for a few minutes at medium heat, making sure not to burn it. Turn the heat to high, then add the shrimp and cook for a minute or two on each side. Add the white wine, also at high heat, but turn it down to medium and season the shrimp with red pepper flakes (to taste, don't go overboard), salt and pepper. Add the cream, lemon juice and lemon rind and let everything cook together for a few minutes on medium heat to reduce a bit. Don't let it thicken too much because the parmesan cheese will also thicken it a little. Turn off the heat and add the parmesan cheese, the basil and parsley. If it looks too thick, thin it out with a little pasta water.