Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  olive oil
  2        Tablespoons  butter
  2                     shallots -- minced
  2             Cloves  garlic -- minced
  1              Pinch  red pepper flakes
     1/4           Cup  flour
  2               Cups  cream or half and half
  3        Tablespoons  tomato paste
     1/4           Cup  chopped fresh basil
     1/4           Cup  chopped fresh oregano
  1              Pound  large raw shrimp -- peeled and deveined
  1              Pinch  salt and black pepper
  1              Pound  linguine -- cooked "al dente"
                        and drained
                        Garnish:
  2                     Tablesopons chopped fresh basil
  2        Tablespoons  chopped fresh parsley
                        Zest of 1 lemon

Preparation:

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.

Nutritional Information:

579 Calories (kcal); 14g Total Fat; (22% calories from fat); 16g Protein; 95g Carbohydrate; 16mg Cholesterol; 166mg Sodium