Instructions: In medium saucepan, heat oil and butter. Saute shallots, garlic and red pepper flakes on medium heat for 1 minute.

Add flour, stirring until incorporated. Slowly whisk in milk or half-and-half. Cook until sauce thickens, about 5 minutes, whisking often.

Add tomato paste, herbs, salt and pepper and shrimp. Simmer for 5 minutes or until shrimp are cooked through.

Set sauce aside until pasta is cooked. Drain pasta. Place in 4 serving bowls and top with 5 to 6 shrimp per person. Garnish with basil, parsley, and lemon zest. Serve at once.

Optional: Sprinkle with grated Romano cheese.

This recipe yields 4 servings.

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