Instructions: Cook pasta and cool in ice bath. Drain and set aside. In a medium-hot skillet, add oil and shrimp. Saute until pink. Add garlic and render until you smell the garlic aroma. Throw in tomato, lemon vodka sauce and heat until bubbling. Squeeze in lemon juice of half a lemon and add capers, basil, half the green onions and cooked pasta. Heat through and season to taste. Serve in a heated pasta bowl and sprinkle with Parmesan cheese and remaining green onion.

Lemon Vodka Sauce:
In a medium saucepan, heat butter until melted. Saute celery, onion, garlic, cayenne and white pepper until vegetables are tender. Add flour and mix well to remove lumps. Add all remaining ingredients except salt. Bring to a simmer and cook about five minutes. Add salt to taste. Strain and set aside.

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