Pasta with Goat Cheese, Sun-Dried Tomatoes, and Shrimp

8 oz pasta (I used whole wheat spaghetti)
1 Tbsp olive oil
1 Tbsp unsalted butter
1 clove garlic
1/2 tsp red pepper flakes
1/2 cup chopped sun-dried tomatoes
8 oz shrimp, peeled and deveined
1 lemon wedge
2 oz goat cheese
Chopped fresh parsley, for serving

Add pasta to a pot of boiling water and cook according to package directions. Reserve 1/4 cup of pasta water before draining.

Heat oil and butter over medium high heat in a saute pan. Add garlic and red pepper, stirring and cooking until garlic just begins to brown. Add sun-dried tomatoes and shrimp, cooking shrimp thoroughly. Turn off the heat. Squeeze the juice from the lemon wedge and crumble the goat cheese over the hot shrimp.

Add pasta to saute pan with a bit of the reserved pasta water. Toss until pasta is coated, adding more water to reach desired consistency. Divide between two bowls and garnish with fresh parsley.