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These little tiny shrimp pack a lot of flavor.  They're cooked in garlic and a flavorful oil, and seasoned with cayenne for some kick.  Lemon juice, which can come from a fresh lemon or from the bottle, adds some zing to the whole thing.  As far as I can tell, which pasta you serve this on doesn't matter a whole lot, but I prefer the long, skinny kinds, such as spaghetti or linguine.