1/4 of an 8 oz. pkg. golden grain vermicelli
1 clove garlic, minced
1/4 c. butter
3/4 lb. raw medium shrimp, peeled and deveined
2/3 c. dry white wine
1/4 c. sliced green onions
1/4 tsp. dry basil leaves
Salt
2 tbsp. chopped parsley
1 tbsp. lemon juice
Grated Parmesan cheese

Cook vermicelli as package directs; drain. In a 10 inch skillet, saute garlic in melted butter. Stir in shrimp, wine, onions, basil, and salt; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until shrimp are pink. Add parsley and lemon juice; toss with vermicelli. Sprinkle with Parmesan cheese. Serve immediately.

VARIATION: Substitute fresh bay scallops, drained, for shrimp. Cook 1-2 minutes, or until scallops are opaque. Serves 4.