Preparation / Directions:
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.
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