1 pound uncooked shrimp (26-30 per pound)
8 ounces uncooked multigrain angel hair pasta
1 tablespoon butter
1 tablespoon olive oil
2 green onions, thinly sliced
4 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh parsley
Grated Parmesan cheese, optional
Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.
In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.
Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.
Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.