Lite Shrimp And Pasta

• 2 tsp. lite soy sauce
• 1 c. water
• 3/4 lb. medium shrimp, peeled and deveined
• 1/4 c. unsalted butter
• 1/2 c. thinly sliced green onions and tops
• 1/2 tsp. crushed red pepper
• 3 large garlic cloves, minced
• 1 1/2 tsp. cornstarch
• 4 tsp. lemon juice
• 1/4 c. finely chopped fresh basil leaves, packed
• 2 Tbsp. minced fresh parsley
• 1/2 lb. vermicelli, cooked and drained

1. Combine soy sauce and 1 cup water in small saucepan; bring to boil.
2. Add shrimp and cook 2 minutes or just until shrimp turns pink.
3. Reserving liquid, remove shrimp and keep warm.
4. Heat butter in large skillet over medium-high heat.
5. Add green onions and garlic; saute 2 minutes.
6. Meanwhile, combine cornstarch and lemon juice; stir into skillet with reserved shrimp liquid and basil. Bring to boil and simmer 1 minute.
7. Add sauce, shrimp, parsley and pepper to hot pasta; toss to combine.
8. Serve immediately.
9. Serves 4.

soy sauce, water, shrimp, unsalted butter, onions, red pepper, garlic, cornstarch, lemon juice, fresh basil, parsley, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641724 (may not work)