4 cup wide egg noodles
1 T lemon juice
2/3 c butter
salt and pepper to taste
2 cloves garlic, minced
2 t chopped parsley
1/2 t dried basil
3/4 lb fresh shrimp, cleaned
lemon wedges

Cook and drain noodles . Meanwhile, melt butter in large skillet over low heat. Add garlic and basil and stir. Add shrimp and, stirring constantly, cook for 3-4 minutes until shrimp are pink. Sprinkle with lemon juice, salt and pepper, and parsley. Toss hot noodles with sauce. Serve immediately with lemon wedges. Serves 3-4