Shrimp Scampi with Spaghetti

Confession: I have never ordered shrimp scampi in a restaurant, and I probably never will.

Not because I didn't like shrimp, or for any reason about the contents of the dish, but mostly just because there was always something else that sounded more appetizing on the menu.  Like something smothered in Alfredo sauce, for example. That always used to win in a dining out decision.

I have it on good authority though, that this lower fat version of this meal is just as good as the 'real thing'. Since I never cook with butter anymore, this dish obviously has none of it (least of all a third of a cup, or more!), subbing a small amount of olive oil instead, and a bit of chicken broth with corn starch to create the creamy sauce it's all smothered in. I also used a high fiber spaghetti which I feel is better for you as far as pasta goes.

With 6 cloves of garlic in it though, I am safe from vampires for at least a week.