Makes 2-3 servings
Cook time: 12 minutes

• 3/4 pound uncooked, peeled and cleaned medium shrimp
• 1 medium green onion
• 2 cloves garlic
• 4 ounces uncooked fettuccine or spaghetti
• 1 tablespoon olive or vegetable oil
• 2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves
• 2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
• 1 tablespoon lemon juice
• salt and fresh ground pepper to taste
• grated parmesan cheese

1. Fill a 3-quart saucepan about half full of water. Add 1/4 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. While water is heating, continue with the recipe.
2. Rinse the shrimp with cool water and pat dry with paper towels. If the shrimp have tails, remove tails with a knife. Peel the green onion and cut into 1/4-inch slices. Peel and finely chop the garlic.
3. Once the water is boiling, add the fettuccine and stir to prevent sticking. Heat to boiling again. Boil uncovered 8-10 minutes, stirring frequently, until tender.
4. When fettuccine has been cooking for 5 minutes, heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the shrimp, onion, garlic, basil, parsley, lemon juice, salt and pepper in the oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Do not overcook the shrimp or they will become tough. Remove the skillet from heat.
5. Drain the fettuccine. Toss fettuccine and shrimp mixture in skillet. Sprinkle with parmesan cheese.

Notes: I sometimes add a bit of white wine to the mix.