Melt butter in a large skillet over medium heat. Add in green onions, garlic, lemon zest, lemon juice and chili flakes; cook for about 2 minutes, stirring constantly.
Reduce the heat to medium and add in the shrimp; cook stirring for about 5 minutes or until the shrimp turns pink.
Season with salt and lots of black pepper and stir in parsley.
Toss with the cooked angel hair pasta. Sprinkle with parmesan cheese.
Originally Submitted
8/14/2013
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