2 tbsp. low-sodium lite soy sauce
3/4 lb. med. shrimp, peeled and deveined
1/4 c. unsalted butter
1/2 c. thinly sliced green onions and tops
3 cloves garlic, minced
1 1/2 tsp. cornstarch
4 tsp. lemon juice
1/4 c. finely chopped fresh basil leaves, packed (1 tbsp. dry)
2 tbsp. minced fresh parsley
1/2 tsp. crushed red pepper
1/2 lb. vermicelli, spaghetti, or linguini, cooked

Combine lite soy sauce and 1 cup water in small saucepan, bring to boil. Add shrimp and cook 2 minutes or just until shrimp turns pink. Reserving liquid, remove shrimp and keep warm. Heat butter in large skillet over medium heat. Add green onions and garlic; saute 2 minutes.

Meanwhile, combine cornstarch and lemon juice; stir into skillet with reserved shrimp liquid and basil. Bring to boil and simmer 1 minute. Add sauce, shrimp, parsley and pepper to hot vermicelli, toss to combine. Serve immediately. Serves 4.