1 pound thin spaghetti
1 package (9 ounces) refrigerated three-cheese tortellini
12 tablespoons butter
3 tablespoons olive oil
1 lemon, juiced
½ cup sliced green onion
5 cloves of garlic
1 pound medium (31-40 count) cleaned, tail-off cooked shrimp
Boil water for pasta and cook according to package directions.
In a large skillet, combine 8 tablespoons butter, olive oil, lemon juice, onions, garlic, and simmer for 5 minutes or until soft.
In a small pot, burn 4 ounces of butter until blackened. Place spaghetti and tortellini in large serving bowl. Pour burned butter over pasta and toss to evenly coat.
Add shrimp to skillet with garlic and onion mix for only 1 minute then pour over pasta. Serve immediately.
Serves five to eight.