SHRIMP AND PASTA

3/4 pound spaghetti or linguine
1/2 cup (1 stick) 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
Lots of freshly ground black pepper
1/4 cup fresh lemon juice
1/4 cup freshly grated Parmesan cheese

Cook pasta according to package directions; drain and keep warm.

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.

Servings: 4
Adapted from source: Pasta Sauces by Joie Warner