Recipe by Spankie
Very yummy and spicy. Lower the amount of oregano and basil to reduce spiciness, and use less red pepper flakes to lower the heat. To ease cooking and prevent burning or overcooking, have all the ingredients chopped and prepared in separate bowls for quick addition to the skillet. I serve this with steamed broccoli and garlic bread.
Top Review by bestbaker
I only wish I could give this TEN stars....it was excellent...I served it over a different pasta and it was absolutely amazing. I wouldn't change a thing except to add a splash of white wine to it (which I did)...this one is truly a keeper...thanks Spankie!
- 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
- fresh ground black pepper (lots!)
- 1⁄4 cup freshly grated parmesan cheese
- 3⁄4 lb pasta (I prefer angel hair in this recipe)
Directions See How It's Made
- Cook pasta according to package directions only until just al dente; drain; set aside.
- 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.
- 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.
- Add parsley, green onions, salt and pepper, and cook 1 minute longer.
- Stir in lemon juice and cook another minute, then add the cooked pasta and parmesan cheese; toss well and serve immediately.
- Serve with additional parmesan cheese, if desired.