Dear Jeanne: This recipe is so easy, and everyone loves it. Can you lighten it? — M. Stewart, Chicago

Dear M.: This really was simple and delicious. I suggest adding a salad or steamed vegetables to achieve a well-balanced meal.

SHRIMP AND ANGEL HAIR PASTA

1 tablespoon butter, melted
1 cup half-and-half
2 eggs
1 teaspoon oregano
1/3 cup parsley
1/4 cup basil
1 cup sour cream
1/3 cup feta cheese
1/2 cup (4 oz.) Swiss cheese

Combine the above ingredients and mix well.

1 9-ounce package fresh angel hair pasta
1 16-ounce jar thick and chunky salsa
1 pound uncooked shrimp
1/2 cup shredded Monterey Jack cheese

Place 1/2 of the package of fresh angel hair pasta in the bottom of a pan, cover with the salsa, layer 1/2 pound of the uncooked shrimp on top of the salsa, cover with the rest of the pasta, then the remaining 1/2 pound shrimp. Spread the cheese mixture on top and sprinkle with the 1/2 cup shredded Monterey Jack cheese. Bake for 30 minutes at 350 F. Let stand 10 minutes before serving. Makes 6 servings.

REDUCED-FAT SHRIMP AND ANGEL HAIR PASTA

1 cup 1 percent milk
1/2 cup egg substitute (or 3 egg whites)
1 1/2 cups plain low-fat yogurt
1 teaspoon dried oregano (1 tablespoon fresh)
1/3 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/3 cup light feta cheese, crumbled
1/3 cup reduced-fat Swiss cheese, shredded
1 9-ounce package fresh angel hair pasta
1 jar (16 ounces) thick and chunky salsa
1 pound raw shrimp, peeled
1/3 cup reduced-fat Monterey jack cheese, shredded

1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick cooking spray.

2. Combine the milk, egg substitute, yogurt, oregano, parsley, basil, feta cheese and Swiss cheese. Mix well. Set aside.

3. Place half of the uncooked fresh pasta in the bottom of the prepared pan, cover with the salsa, then half of the shrimp. Cover the shrimp with the rest of the pasta and then the remainder of the shrimp. Spread the yogurt-and-cheese mixture on the last layer of shrimp and top with the 1/3 cup Monterey Jack cheese.

4. Bake for 30 to 40 minutes. Let stand for 10 minutes before serving. Makes 6 servings.

Each serving contains approximately: Original Recipe: 468 calories; 24 gm fat; 265 mg cholesterol; 718 mg sodium; 33 gm carbohydrates; 30 gm protein; 1 gm fiber. Revised Recipe: 327 calories; 5 gm fat; 156 mg cholesterol; 794 mg sodium; 36 gm carbohydrates; 32 gm protein; 1 gm fiber.

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Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (58 cents), self-addressed envelope. © King Features Syndicate Inc.