1 lb. vermicelli 1 1/2 lbs. shrimp (med-large) 1/3 C. clarified butter 2 T. chopped garlic 1/2 cup onions, thinly sliced 1/4 C. white wine 2 T. lemon juice 2 T. chopped parsley salt & pepper to taste oregano & crushed red pepper to taste 1/2 T. butter parmesan cheese
Cook pasta according to directions on the package. Drain and rinse. Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 2 minutes or until softened but not browned. Add shrimp, onions, wine and lemon juice. Cook until shrimp are pink and firm, about 1-2 minutes on each side. Be careful not to overcook. Add chopped parsley, salt and pepper before adding to pasta. Pour over pasta. Add oregano and crushed red pepper to taste. Top with 1/2 T. butter and parmesan cheese.