In a medium mixing bowl, season the shrimp with 1/2 teaspoon of the salt and the pepper. Toss to coat.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, for 2 to 3 minutes, until pink.
Add the lemon juice, garlic, chicken broth, green onion, and the remaining 1/4 teaspoon of salt to the skillet. Bring to a boil and cook until slightly reduced, 2 to 3 minutes.
Remove the pan from the heat and stir in the butter and chopped parsley.
Toss with the cooked pasta and serve hot.
Yield: 4 - 6 servings