Ingredients
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
Directions
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.

Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

From: foodnetwork.com

Ingredients
8 ounces wide egg noodles
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 large garlic clove, minced
Salt
1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced
Directions
Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.

Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.

Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.

From: foodnetwork.com

ngredients
8 ounces whole-wheat pasta, such as fusilli or rotini
3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas
1 teaspoon extra-virgin olive oil
2 ounces sliced prosciutto, diced
2 cloves garlic, minced
2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces)
1 tablespoon all-purpose flour
1/4 cup white wine
1 cup reduced-sodium chicken broth
1/4 cup whipping cream
Lots of freshly ground pepper , to taste
Directions
Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.

Total time: 50 mins
4 servings (1 3/4 cup)
Calories 432; carbs 65g; protein 20g; fat 9g; cholesterol 29g; fiber 12g; sodium 520 mg

From: Betty Crocker

2 ts olive/vegetable oil
1 lb boneless skinless chicken breast strips
3/4 cup chicken broth
1 package (9 oz) refrigerated x-filled ravioli
3 small zucchini - cut into 1/4 in slices
1 large red bell pepper - thinly sliced
1/4 cup basil pesto

Cook chicken in oil about 4 mins. Remove.

Add broth and ravioli to skillet. Heat to boiling. Reduce heat. Cover and simmer about 4 mins.

Stir zucchini, bell pepper and chicken into ravioli. Cook over med-high about 3 mins, stirring occasionally. Toss with pesto.

Total time: 30 mins
4 servings.
Calories 375; fat 20g; cholesterol 130mg; sodium 910mg; carbs 17g; fiber 2g; protein 34g

From: Pillsbury

- 1 tablespoon olive/vegetable oil
- 4 boneless, skinless chicken breasts - cut into thin bite-size strips
- 1 clove garlic - finely chopped
- 1 cup ready to eat baby cut carrots - quarted length-wise
- 1 small onion - thin wedges
- 3/4 cup uncooked rosamarina/orzo pasta
- 1 ts ground cumin
- 1/2 ts Italian seasoning
- 1/2 ts crushed red pepper flakes
- 1/2 cup water
- 1 can (15 oz) chick peas - drained and rinsed
- 1 can (14 oz) chicken broth
- 2 cups fresh spinach leaves - cut into thin strips

Heat oil over medium high heat. Add chicken and garlic - cook and stir for 3 mins. Add carrots and onion; cover and cook 2-3 mins.

Stir in remaining items except spinach. Heat to boiling. Reduce heat, cover and simmer 12-15 mins, stirring occasionally.

Stir in spinach; cover and cook 2-3 mins.

4 servings (serving size = 1.5 cups)
Total time: 45 mins
Calories 480; total fat 11g; sodium 530mg; dietary fiber 8g.