To make an easy shrimp scampi pasta, boil 8 ounces of uncooked spaghetti in a large pot of lightly salted water for eight to 10 minutes, then drain. Melt 1/2 cup of butter and 2 cups of dry white wine in a large saucepan. Over medium heat, add 2 pounds of peeled and deveined large shrimp and 1 teaspoon of dried basil. Cook for three to five minutes until pink all over. Serve over spaghetti.
To make a healthier shrimp scampi pasta, boil 8 ounces of spaghetti according to package directions, and drain thoroughly. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 2 pounds of peeled and deveined large shrimp, and cook for three minutes. Turn the shrimp, and cook for two more minutes, then transfer to a bowl and keep warm.
In the same saucepan, add 1 tablespoon minced garlic and 1/4 cup chopped shallots or green onions, and cook for 10 seconds. Add 2 tablespoons each of lemon juice and brandy, 1/4 cup chopped parsley, 1/4 teaspoon of salt and ground black pepper to taste. Remove from heat, and add 4 tablespoons of trans fat-free margarine and the cooked shrimp. Toss to coat and serve immediately.