(This is a version of Libby's Recipe on Lemony Thyme)
• 8 Tablespoons butter
• About 20 fresh sage leaves removed from the stems, rinsed, and patted dry
• 4 garlic cloves, very finely chopped
• 2 shallots, finely chopped
• 1 pinch red pepper flakes
• 2 lb. fresh shrimp, peeled and deveined
• 1 handful fresh parsley, chopped
• 4 oz. cooked fettuccine, linguini or capellini
1. Place a large pot of water on the stove, add salt, and bring to the boil.
2. Meanwhile place a large skillet on another burner over medium-low heat.
3. Add the butter and, when it has melted, add the sage leaves, stirring gently now and then with a spatula.
4. When the butter begins to darken (about 6-7 minutes) remove the leaves to a plate with tongs, shaking the surplus butter back into the skillet.
5. Place the pasta in the boiling water and stir to prevent clumping.
6. Add the shallot to the oil and let it cook for 3-4 minutes.
7. Add the garlic and red-pepper flakes (if using *) and cook for a further 2 minutes.
8. Add in shrimp and arrange as much as possible in one layer. Turn occasionally so both sides turn equally pink.
9. Return the sage leaves, which by now are likely crisp, to the skillet, stir briefly then add the parsley.
10. Drain pasta and either add it to the skillet and toss so the pasta is covered in the buttery shrimp-sage sauce, or dump the pasta into a serving dish and pour the buttery shrimp-sage sauce over it.
11. Serve hot.
(*) I made this dish for a meal where a very young lad would be eating it so I omitted the pepper flakes from the cooking and served them separately at the table for the adults.