1/2 cup Butter
Grated zest of 1 large lemon
6 large Garlic cloves, chopped
1/2 tsp Hot red pepper flakes
2 tsp Dried basil
2 tsp Dried oregano
1 lb Medium shrimp, shelled and deveined
1/2 cup Finely chopped fresh parsley
2 whole Green onions, finely chopped
Salt, to taste
Lots of freshly ground black pepper
1/4 cup Fresh lemon juice
1/4 cup Freshly grated Parmesan cheese
3/4 lb Spaghetti or linguine, cooked


Melt butter in a large, heavy skillet. Add lemon zest, garlic, red pepper flakes, basil, and oregano, and cook 2 minutes. Add shrimp and saute until opaque, about 4 minutes. Add parsley, green onions, salt, and pepper, and cook 1 minute. Stir in lemon juice and cook another minute, then toss with hot pasta and Parmesan cheese, and serve at once. Serve with or without extra grated cheese.
Comments: This aromatic sauce is devastatingly delicious. So all you shrimp lovers, this one's for you!
Recipe Source: ALL THE BEST PASTA SAUCES by Joie Warner (c) 1991 Hearst Books, New York - 96 pages - $7.95 As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 04-10-1995