8 oz. uncooked wholegrain spaghetti
Tbl. olive oil
2 lb. large shrimp, peeled and deveined
1 Tbl. garlic
1/4 c. chopped shallots, or green onion
2 Tbl. lemon juice
2 Tbl. brandy or sherry, optional
1/4 c. chopped parsley
1/4 tsp. salt (optional)
ground black pepper to taste


Cook spaghetti until al dente. Meanwhile, heat olive oil over medium heat in large saucepan. Add shrimp, cook 3 minutes, turn and cook until pink and opaque, about 2 minutes longer. Transfer to bowl and keep warm. Cook garlic and shallots until fragrant, about 1 minute. Add lemon juice, brandy or sherry, parsley, salt and pepper. Remove from heat, add small amount of butter (less than 1/2 Tbl), and cooked shrimp. Serve over pasta.

Submitted by: Lisa Kramer