Shrimp Pasta (Linguine ai gamberi)

INGREDIENTS: (4 servings)
1 lb Spaghetti or Linguine pasta
1 ½ lbs medium Shrimps
1/4 Cup minced Parsley leaves
1 Cup thinly sliced Scallions
1 Tsp minced Garlic
1/4 Cup fresh Lemon juice
2 Tbsp minced fresh Basil
1/4 Cup unsalted Butter
1/4 Cup Extra virgin Olive Oil
Freshly ground Black Pepper
Salt

Peel and devein the shrimps. Wash thoroughly under cold water and dry with a paper towel. Set aside.
In a large saute pan, heat olive oil over medium heat, then add 1/4 cup butter.
Add scallions and cook, stirring constantly, for about 2 minutes, then add the garlic and cook, stirring constantly until soft but not brown, for about 2 minutes.
Add shrimps, turn the heat to medium-high and cook, stirring constantly, just until the shrimps turn pink, about 2 to 3 minutes.
Add lemon juice and basil, turn heat to low and cook, stirring constantly, for about 30 seconds.
Season with 1 tsp salt and pepper. Stir in parsley and remove from heat.
Cook pasta in 6 quarts boiling water with 1 tbsp salt until "al dente".
Drain, transfer to a bowl containing 1 tbsp butter and toss quickly.
Add half of shrimps mixture to pasta and toss well.
Spoon remaining shrimp mixture to top and serve immediately.