You won't miss the butter in this delicious lighter version of shrimp scampi.

Light Shrimp Scampi

8 ounces thin pasta, such as angel hair or spaghetti
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 pound shrimp, shelled and deveined
1 cup salt-free fish stock
1/2 cup dry white wine
1/4 cup minced fresh Italian (flat-leaf) parsley
4 teaspoons finely grated lemon peel
2 teaspoons cornstarch
1/4 cup lemon juice
1/8 teaspoon ground black pepper

1. Cook the pasta according to package directions; drain.
2. Meanwhile, in a large skillet, heat oil and sauté garlic over medium-high heat. When garlic sizzles, add shrimp and sauté just until they turn pink, about 1 minute. Stir in fish stock, wine, parsley and lemon zest.
3. In a small cup or bowl, stir cornstarch with lemon juice until it dissolves, then whisk into shrimp mixture. Simmer until sauce begins to thicken slightly, about 1 minute. Serve over pasta and season generously with black pepper.

Makes 4 servings.