Herbed Pasta with Shrimp and Pine nuts

1 lb fusilli pasta, or gobietti pasta, cooked al-dente
1 lb frozen, already cooked extra large shrimp
1/2-1 lb bag of frozen petitie peas
1 bunch basil, chopped
1 whole lemon- juice and some zest
3/4-1 cup extra virgin olive oil
1 bunch fresh Italian parsley, chopped
3-4 cloves garlic, finely minced
1 cup parm. cheese
Salt and pepper
Pine nuts

In a large pot of salted, boiling water, add pasta. Check pasta within 8-10 minutes, stirring often, to make sure it doesn't get soggy (you want the pasta to still have a tiny "bite" to it). Once it's there, add the bag of shrimp and peas (don't worry- these will thaw in a jiffy! No micorwaving necessary). Drain the pasta, shrimp, and peas in a colander.Working quickly (you want to serve this dish immediately once the pasta has been drained and everything else has been added), add the remaining ingredients to your taste bud's delight- I happen to adore LOTS of garlic and fresh herbs. Toss with parm cheese (you may use the expensive grated kind or any generic stuff..),garnish with a handful of pine nuts, and serve.