Herb And Lemon Sauce For Shrimp And Pasta

• 1/2 cup butter
• 1 large lemon, juice and zest of, grated (need 1/4 cup lemon juice)
• 6 large garlic cloves, chopped
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried basil (I generally use 1 slightly teaspoon)
• 2 teaspoons dried oregano (I generally use 1 teaspoon)
• 1 lb medium shrimp, shelled and deveined
• 1/2 cup fresh parsley, finely chopped
• 2 green onions, both white and green portions finely chopped
• salt
• fresh ground black pepper (lots!)
• 1/4 cup freshly grated parmesan cheese
• 3/4 lb pasta (I prefer angel hair in this recipe)

1. Cook pasta according to package directions only until just al dente; drain; set aside.
2. Melt the butter in a large, heavy skillet (I love making this in my wok!). Add lemon zest, garlic, red pepper flakes, basil and oregano; saute over medium heat 2 minutes.
3. Add shrimp and saute until opaque, about 4 minutes. Note that shrimp should almost be fully cooked at this stage, but not completely, so don't overcook this step or shrimp will be tough.
4. Add parsley, green onions, salt and pepper, and cook 1 minute longer.
5. Stir in lemon juice and cook another minute, then add the cooked pasta and parmesan cheese; toss well and serve immediately.
6. Serve with additional parmesan cheese, if desired.

butter, lemon, garlic, red pepper, basil, oregano, shrimp, fresh parsley, green onions, salt, fresh ground black pepper, freshly grated parmesan cheese, pasta

Taken from www.food.com/recipe/herb-and-lemon-sauce-for-shrimp-and-pasta-201544 (may not work)