Shrimp scampi without the fat

Dear Jeanne: I just love this shrimp scampi over linguine. It's quick, easy and delicious, but there's so much butter. How can I make it so that it still has a sauce, but without all that butter? — Joanne S., Oceanside, Calif.

Dear Joanne: You are so right about this being quick, easy and delicious — if we could just omit a lot of that fat, it would be perfect!

Well, I did it, and I think it's fantastic — and if you toss your pasta with pieces of steamed asparagus, broccoli, carrots, mushrooms or any other vegetable you prefer, you can make it even better than with pasta alone.

Remember that shrimp cook very quickly, and cooking them too long will cause them to become tough and rubbery.

SHRIMP SCAMPI

1/2 cup butter

6-8 cloves fresh garlic, minced

1/2 teaspoon salt

1 pound shrimp, peeled and deveined

2 tablespoons lemon juice

Melt the butter; add the garlic, salt and shrimp. Cook until shrimp are pink. Add the lemon juice and serve over linguine.

Makes 4 servings.

LIGHT SHRIMP SCAMPI

1 tablespoon olive oil

1 pound raw shrimp (medium to large), peeled and deveined

6 cloves fresh garlic, pressed or minced

1 tablespoon cornstarch

1 cup fat-free chicken stock

2 tablespoons fresh lemon juice

2 tablespoons dry white wine (optional)

1. Heat the olive oil in a large non-stick skillet. Add the shrimp and garlic, and saute. Turn the shrimp over when the first side is pink, then dissolve the cornstarch in the cold chicken stock.

2. Add the chicken-stock mixture, lemon juice and wine to the skillet, stir gently and bring to a boil. The shrimp are done when they are pink all the way through, which they should be once the liquid boils.

Serving suggestion: Serve over pasta mixed with chopped steamed vegetables.

Makes 4 servings.

Each serving contains approximately: Original Recipe: 327 calories; 25 gm fat; 235 mg cholesterol; 669 mg sodium; 2 gm carbohydrates; 23 gm protein; trace of fiber. Revised Recipe: 175 calories; 5 gm fat; 173 mg cholesterol; 244 mg sodium; 5 gm carbohydrates; 24 gm protein; negligible 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 Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.