8 ounces rotini pasta
1/2 cup lemon juice
1/2 tablespoon minced garlic
1 tablespoon brown sugar, packed
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sliced green onions
1 tablespoon olive oil
1 tablespoon flour
1 pound medium to large raw shrimp, peeled and deveined

Cook pasta according to directions. Meanwhile, in large bowl, combine remaining ingredients except shrimp and flour. Mix well and add shrimp to bowl. Toss to coat all shrimp. Heat a large nonstick skillet over medium-high heat until hot. Reduced heat to medium-low and add shrimp mixture. Cook over medium low heat until shrimp turn pink. Remove shrimp from skillet and keep warm. Add flour and whisk until thickened. Put shrimp back in skillet. Drain pasta and toss with shrimp mixture. Serve immediately.

Makes 4 Servings
Serving Size: 12 ounces