<http://schema.org/recipeInstructions>
"&amp;lt;ol&amp;gt;&amp;lt;li&amp;gt;Lightly coat a large skillet with nonstick vegetable cooking spray.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Place over medium-high heat, and add 1 tablespoon olive oil.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Saut\u00E9 for 1 to 2 minutes.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Add 2 teaspoons dried basil, 1/2 teaspoon salt, 1 teaspoon dried oregano, and 1 pound medium peeled and deveined shrimp.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Stir and cook 6 to 8 minutes or until shrimp is cooked and turns pink.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Toss shrimp mixture with hot cooked angel hair pasta.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Sprinkle with 1/2 cup good-quality Parmesan cheese.&amp;lt;/li&amp;gt;&amp;lt;/ol&amp;gt;&amp;lt;h3&amp;gt;How to Peel and Devein Shrimp&amp;lt;/h3&amp;gt;&amp;lt;ul&amp;gt;&amp;lt;li&amp;gt;If the head is still attached and you want to remove it, gently twist it off. Then, starting at the head end, go underneath, where the legs are attached, and peel away the legs and shell.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;If you&amp;amp;#39;d like to leave the tail on, go ahead. Otherwise, holding on to the body of the shrimp, remove the tail with a gentle tug.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Lay the shrimp down and, using a paring knife, cut along the middle of the shrimp&amp;amp;#39;s back to reveal the vein.\u00A0Try not to cut too deeply, and pull out the thin gray vein. &amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;For tail-on shrimp, remove the shell as you did before, but leave the last segment attached, then devein.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Rinse and pat dry the shrimp, and they are ready to be included in your favorite recipe.&amp;lt;/li&amp;gt;&amp;lt;/ul&amp;gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<https://www.verywell.com/shrimp-with-pasta-1742732>