Shrimp scampi is an Italian restaurant mainstay, typically loaded with butter and garlic. Here’s a lighter version adapted from the Martha Stewart website, in which the butter is replaced with a smaller amount of heart-healthy extra-virgin oil. A splash of the reserved starchy liquid the pasta was cooked in bolsters the richness of the sauce without the added fat. Serves 4. – Susan Puckett
8 ounces angel hair or linguini pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound large shrimp, peeled and deveined
Freshly ground black pepper
4-5 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, plus more for serving
Grated zest of 1 large lemon
1/4 cup white wine
Juice of 1 large lemon
1/4 cup chopped fresh parsley leaves
Bring a large pot of water to a boil over high heat. Add the pasta and about 1 tablespoon of salt and cook according to package directions, until al dente.
Reserve ¼ cup of the pasta water, then drain the pasta.
Meanwhile, heat a large sauté pan over high heat. Add 1 tablespoon of the oil and swirl it to coat the pan. Add the shrimp in a single layer and season with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining tablespoon of oil, the garlic, and the red pepper flakes. Stir constantly for another minute, or just until pink on both sides (take care not to overcook), adjusting the heat to avoid burning the garlic.
Add the lemon zest and white wine to the shrimp. Cook and stir about a minute more. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine.
Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.
Susan Puckett is an Atlanta-based food writer and cookbook author.