Pasta with Lemon Garlic Shrimp

Pasta with Lemon Garlic Shrimp

adapted from Food Network

Garlicky shrimp in a light lemon wine sauce goes well with a lighter pasta like angel hair but use whatever pasta you have on hand.

Makes 2 servings                                                            14 WW pts / serving

4 oz. angel hair pasta or your favorite pasta
2 tsp. olive oil
1 cloves garlic, thinly sliced
1 lb. shrimp, peeled and deveined

1/4 tsp Kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper flakes
1/3 cup dry white wine
1/2 8-ounce bottle clam juice
2 Tbsp. unsalted butter, diced
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley

1. Cook the pasta in salted boiling water, according to package directions; Drain and reserve 1/2 cup cooking water.
2. Heat the olive oil and garlic in a large skillet over medium heat. 
3. When the garlic just starts to turn golden, add the shrimp and cook until they turn opaque, 2 to 3 minutes. 
4. Stir in the salt, black pepper and the red pepper flakes; Remove the shrimp to a bowl and set aside but keep warm.
5. Increase the heat under the skillet to medium-high and add the wine, scrape up any browned bits from the bottom of the pan. 
6. Cook until the wine has reduced by about half, about 3 minutes. 
7. Add the clam juice and 1/4 cup of the reserved cooking water and bring to a simmer. 
8. Add the butter a few cubes at a time until combined. 
9. Cook until slightly thickened, about 5 minutes. 
10. Stir in the lemon juice; cook 1 more minute. 
11. Season to taste with salt and black pepper.
12. Add the pasta, shrimp and parsley to the sauce; toss until well coated. Add more of the reserved cooking liquid, 1 tablespoon at a time, if the pasta seems dry.
13. Divide among plates and top with more parsley, if desired.

Enjoy!