Quick and Easy Shrimp Pasta

The sun is shining again after a cold  snap and I am inspired to cook this simple meal tonight. Use your favourite pasta, I love spaghettini for this recipe (you could use orzo which looks like rice!). The combination of shrimps, tomatoes, thyme and white wine definitely reminds me of holidays at the sea. This recipe is so simple you could easily make it while on your holiday.
Serves 4

4T butter
2T olive oil
1 clove garlic, minced
2 spring onions thinly sliced
3/4 cup cherry tomatoes cut in half
1t thyme finely chopped
100ml dry white wine
450g shrimp peeled and deveined
salt and pepper to taste
180g fresh pasta cooked

Melt 2T butter in the pan. Add the olive oil, garlic and spring onions and saute for 1 minutes. Add the cherry tomatoes, thyme and white wine. Reduce the heat and simmer for 10 minutes, the wine should evaporate and the sauce should thicken slightly. Increase the heat and add the shrimp. Cook until pink and opaque. Season, add the remaining butter and serve with pasta of your choice. Garnish with Italian parsley.

Tip: this works well with mussels. Add the mussels at the same time as the tomatoes and wine. Place a lid on a steam the mussels. Discard any that do not open. With the lid off reduce the liquid. Serve with the mussels in their shells and chopped parsley.

Banting: Serve with courgette noodles instead of pasta