Source: dLife

A lightened up version of the classic made with garlic, olive oil, and fresh shrimp.

Servings

2 tbsp Margarine, 80% fat, unsalted
1 tbsp olive oil
4 medium garlic cloves , minced
1 lb large raw shrimp , peeled and deveined
0.5 cup white wine (dry)
3 tbsp fresh lemon juice
0.25 tsp salt
0.25 tsp lemon pepper seasoning
0.25 tsp white pepper
0.25 tsp hot red pepper flakes
3 tbsp chopped parsley , fresh

1 In a large skillet over medium heat, melt the margarine and olive oil. Add the garlic and cook, stirring frequently, approximately 1 minute.
2 Add the shrimp and cook until they just start to turn pink, (1 to 2 minutes). Add the wine, lemon juice, salt, lemon pepper seasoning, white pepper, and red pepper flakes. Reduce the heat to medium-low and cook until the wine reduces by almost half.
3 Sprinkle with the parsley and serve piping hot.

Serve with 2 cups of angel-hair or white rice.