Boil enough water in a stock pot for 8 ounces of angel hair pasta. Cook the pasta according to the package directions.
Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add ½ cup white wine. Cook another minute and remove from heat.
Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.
Recipe by The Surprised Gourmet at http://thesurprisedgourmet.com/2015/10/30/shrimp-scampi-for-a-scrumptious-meal/