I remember ordering Shrimp Scampi at a restaurant many years ago.  While the first few bites were delicious, by the end of the meal the amount of butter in the dish made my stomach turn in agony.  I haven't ordered it off a menu since, but was pleasantly surprised to discover how easy it is to make a lighter version at home.

This is one of those dishes you can truly make in a few minutes.  Toss pasta into boiling water, and by the time the pasta is done, the shrimp scampi will be done and waiting for you.  Simple, elegant, and easy.

It's traditionally made with white wine, vermouth, or other alcohol, but I like to use fresh lemon juice instead.  The lemon cuts some of the garlic and butter (note: I use half butter, half olive oil), giving this twist on the traditional dish a light, fresh flavor.

I spotted Trader Joe's Spinach & Chive linguine in the dried pasta section and decided to pair it with the shrimp.  If you can't find it, though, regular linguine pasta will do just fine.  You could also serve the shrimp over quinoa, couscous, or rice (we love Trader Joe's pre-cooked frozen organic brown rice).

Shrimp Scampi

1 lb uncooked shrimp (thawed if using frozen)
8 oz Spinach & Chive Linguine, or plain linguine pasta
2 Tbsp olive oil
2 Tbsp butter
3 cloves garlic, crushed, or 3 cubes frozen Crushed Garlic
1/2 tsp salt
1/4 tsp black pepper
Pinch of red pepper flakes, optional
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley

1. Cook linguine according to package directions.
2. Heat olive oil and butter in a skillet over medium-high heat.  Add garlic and cook for 1 minute, being careful not to burn the garlic.  Add shrimp, salt, black pepper, and red pepper flakes; cook for 4-5 minutes, stirring frequently, until shrimp is pink and opaque.  Do not overcook.
3. Remove from heat.  Add lemon juice and stir until combined.  Pour shrrimp over cooked & drained pasta and toss lightly.  Sprinkle with parsley and serve immediately.

Serves 4.