Having enjoyed the Cook’s Illustrated Best 30 Minute Recipes book, I recently picked up their Best Light Recipes book as well and so far it has lived up to the expectations I had. The book looks at huge  number of recipes and talks about how you can make some of your favorite dishes in a radically new and light way without sacrificing too much flavor. For instance, it recommends using a cup of pureed Lima beans and 2 avocados when making guacamole instead of using 3 avacados (I have yet to try this).

I did however try out their linguine with shrimp, lemon and garlic last night and it was surprisingly delicious. The recipe called for using low fat cream cheese, corn starch and clam juice to give it its consistency and flavor (yes cream cheese) and I gotta admit it was pretty good. I’ll share a slightly modified version of it as an incentive to check out the book yourself.

Serves 3-4:

Set about half a large pot-full of water to boil and add a tablespoon of salt. While the water boils, in a large skillet add a tablespoon of olive oil and half a chopped white onion along with a couple tablespoons of minced garlic on medium heat. As the garlic and onion brown, add a cup and half of chicken broth, 8 oz. of clam juice, red pepper flakes (to your spice satisfaction), a bay leaf and a tablespoon of thyme.

Let the mixture boil for about 7-10 minutes and then throw in a couple tablespoons of corn starch. This will help give the sauce a rich and thick consistency. While this reduces, add the pasta (1 lb of linguine)to your boiling water and let cook until al dente.

Add in two tablespoons of neufatchel cheese (I found this to be softer and melts faster than cream cheese) and squeeze 2 lemons to your skillet mix. Stir until the sauce is thick and clump free (about 2 minutes). On a low heat add in a pound of peeled and de-veined shrimp and let the broth cook for a couple minutes (not too long because you do not want to overcook the shrimp).

Once ready, drain pasta from the pot and mix in with the sauce. Garnish with freshly cut basil leaves or parsley.