Shrimp Aglio e Olio
In a large skillet, heat 2 tablespoons olive oil over medium heat; add 6 cloves sliced garlic and cook 30 seconds. Stir in 1 pound large, thawed shrimp; cook 4 minutes. Season with 1/4 teaspoon each salt and red pepper flakes. Add 3 tablespoons chopped parsley, 1/2 pound cooked whole wheat linguine and 1/4 cup cooking liquid. Serves 4.
Shrimp & White Bean Ragout
Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Add 1 pound large, thawed shrimp, 1/4 teaspoon each garlic salt, onion powder and crumbled dried rosemary. Cook 2 minutes; add 1 can (15 1/2 ounces) rinsed Great Northern beans and cook 2 minutes, until heated through. Serve over rice. Serves 4.
Curried Shrimp Melts
Combine 1/2 pound chopped, cooked shrimp, 1 cup chopped celery, 1/4 cup each light mayonnaise and reduced-fat sour cream, and 1/2 teaspoon curry powder. Divide over 4 whole wheat toasted English muffin halves and top each with 1 tablespoon shredded Jack cheese. Broil 1 minute. Serves 4.