Heres where we went:
Equal parts oil and butter in a pan (about 2 tbs each)
3 medium shallots
1 small potato, finely diced (less than 1/4" cubes)
Cook for 10 mins over med-high heat
then splash of wine to deglaze
then 1 cup of pasta water
add leftover shrimp
bring to a boil and then let simmer for 20 mins or longer at lower heat
20 mins before serving
add capers, chunked fresh white fish (cod in this case) and zuccini
add more white wine, bring to a boil and then serve over aldente pasta (spinach fusilli in this case)
I found it best served in a pasta bowl and a glass of white wine (7.99 whole foods piquepol in this case).
In the words of one of my cooking tv idols "happy coooking"
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