1 1/2 lbs. uncooked
fresh shrimp (prawns) in shells
2 Tbs. vegetable or
olive oil
2 Tbs. green onions,
thinly sliced
1 Tbs. dried basil
leaves
1 Tbs. fresh parsley,
chopped
2 Tbs. lemon juice
1/4 tsp. salt
2 cloves garlic, finely
chopped
1 Tbs. butter
8 oz. fettuccini, cooked
Grated parmesan cheese
Directions
Peel shrimp and make a shallow
cut lengthwise down back of each - rinse under running water
to remove vein.
Heat oil in large skillet
over medium heat. Cook shrimp and remaining ingredients
(except cheese and pasta) in oil, 2 to 3 minutes, stirring
frequently, until shrimp are pink and firm. Add butter and
toss with shrimp until fully melted. Remove from heat.
Toss fettuccine with shrimp
mixture in skillet. Sprinkle with cheese and serve
