Shrimp Scampi Pasta

Serves 4

¼ cup olive oil

1 pound peeled and deveined large shrimp (raw; 20-25 per pound)

4 large garlic cloves, left unpeeled and forced through a garlic press

½ teaspoon dried hot red-pepper flakes

½ cup dry white wine or chicken broth

1 teaspoon salt

½ teaspoon black pepper

5 tablespoons unsalted butter

¾ pound capellini or thin spaghetti

½ cup chopped fresh flat-leaf parsley

Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine or broth, salt and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

--From “The Best of Gourmet”

Per serving: 703 calories, 36 grams protein, 32 grams fat, 12 grams saturated fat, 67 grams carbohydrate, 4 grams fiber, 210 milligrams cholesterol, 758 milligrams sodium. Analysis by registered dietitian Jodie Shield.