Directions:
In a large skillet, heat oil and add green onions. Sauté for 1 minute. Add garlic and parsley, sauté for 10 seconds before adding wine. Add thyme, basil and shrimp. Sauté for 3 to 5 minutes or until shrimp are pink and firm. If pan becomes dry, add a little bit more wine.
Remove shrimp and put aside. Add clam juice. Reduce by 1/3 and then place shrimp back into pan. Pour over cooked pasta and sprinkle with Parmesan cheese.