Dinardo's Italian Restaurant Capellini Gamberi

2 tablespoons extra virgin olive oil
9 (21-25) shrimp, peeled and deveined
Creole seasoning to taste
2 tablespoons sun-dried tomatoes, julienned
1 tablespoon minced garlic
2 tablespoons lemon juice
1 tablespoon sliced green onions
1 tablespoon Creole seasoning
2 tablespoons chopped basil
1/2 pound angel hair pasta

Cook pasta according to package directions. Cool under cold running water and coat with a little olive oil. Set aside.

Heat olive oil in a saut� pan over medium-high heat.

Season the shrimp with Creole seasoning. Saut� shrimp until they begin to turn pink.

Add sun-dried tomatoes and garlic and cook an additional minute.

Sprinkle in lemon juice, green onions, Creole seasoning and basil.

Reheat pasta in a pot of boiling water. Add pasta to skillet and blend until all ingredients are incorporated. It may be necessary to add a little water to the skillet.

Serve immediately.