Scampi all’aglio

Scampi all'aglio
Jimmy Jones
Ingredients:
6 tablespoons butter or margarine
1 tablespoon minced green onion (or more)
1 tablespoon olive oil (or more)
4-5 cloves garlic, minced or pressed
2 teaspoons lemon juice (or more)
1/4 teaspoon salt
About 3/4 pound medium-size (30-40) per poiund raw shrimp. Shelled and deveined.
2 tablespoon minced fresh parsley
Dash of liquid hot pepper (or red pepper dried)
1/4 teaspoon grated lemon peel (optional)
1 tablespoon diced red pepper (mostly for looks)
Instructions:
Melt butter over medium heat, stir in oinion, oil, garlic, lemon juice and salt. Cook until bubbly. Add shrimp to pan and cook stirring occasionally, until shrimp turns pink (about 5 minutes). Stir in parsley, lemon peel and hot pepper seasoning. Serve (over) cooked angel hair pasta.
Ingredients for Angel hair pasta:
2 roma tomatoes
2-3 teaspoons salt
pepper
parsley
2-3 tablespoon butter
Cook angel hair pasta el dente. Drain, add butter (as much as liked). Add chopped roma tomatoes, salt, pepper and parsley. Put in large platter and arrange scampi over pasta (don't mix together unless you want to). Add lots of lemon wedges. ENJOY!!