Sauteed Shrimp and Lemon Pasta

Shrimp:

Serves 2 People
1/2 pound medium shrimp, peeled and de-veined
1/2 of a lemon
1 Tbsp. olive oil
1 Tbsp. Butter
Steak Seasoning

Heat a skillet over medium high heat, and then add both the olive oil and butter.  When the butter is melted and bubbly, add the shrimp.  Sprinkle the steak seasoning over the shrimp and turn frequently until pink.  Remove from the heat and add the juice of the 1/2 lemon.  Serve over the lemon pasta with the cooking juices.

Lemon Pasta:

1/2 pound pasta - I use Campanelle by Barilla
1 Tbsp. Butter
Zest of one lemon, plus the juice from half the lemon
1/2 cup grated parmesan cheese
Parsley - either fresh or dried
Salt and Pepper

Cook the pasta per the instructions until al dente and drain.  Return the pasta to the pot, and add the butter and toss until melted.  Add the lemon zest and juice, and then the parsley and parmesan.  Salt and pepper to taste, and serve with the sauteed shrimp.

Serve the dish with your favorite green vegetable.