Shrimp Scampi over Angel Hair Pasta

No shocker to me that this is what my daughter, Paige, asked me to make for her Birthday Dinner last night.  You have no idea how much she loves to eat shrimp.  FYI to anyone who eats over and leaves their plate unattended, she will eat your shrimp before you return from the washroom.  I can promise you this.  Also lets not forget to mention pasta, or as she calls it "sip-up noodles".  She adores it.  Pretty much wants it every night with whatever I am making.  This was, however, the first time that she had angel hair pasta and she loved it.  That is after the fact that I had to spend about 10 minutes convincing her that no actual angel's were harmed in the making of this pasta.  She sure is something else.  But, boy does she ever have a great love of food.  And to me, that is awesome.

1/2 cup of real butter
1/4 cup of extra virgin olive oil
6 cloves of garlic (minced)
about a 1/4 cup of fresh Italian leaf parsley (chopped)
2 green onion stalks (sliced)
zest and juice from 1/2 of a lemon
16oz. of large peeled/ de-veined shrimp with the tails on (defrosted)
1 lb. of uncooked angel hair pasta

-Get a large stockpot of water going to boil; once boiling add in a little bit of sea salt and about a tsp. or so of e.v.o. (to flavor and keep the pasta from sticking together).  In a large saucepan, melt the butter and e.v.o. on medium-high heat.  Once it's combined together and all frothy, add in the garlic, onions, lemon zest, lemon juice and the shrimp.  Saute' until shrimps first turn pink; stirring well.  Meanwhile, boil your pasta for only 4 minutes (remember it's super thin-cooks very fast).  Using tongs, go ahead and toss the pasta straight into the shrimp and sauce (it's ok if a little bit of pasta water is going in too, the starch from it will actually help thicken the sauce slightly).  Serve immediately.  Serves 4-6.  Enjoy!