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If you're a fan of shrimp scampi, you know that part of what makes it so delicious is the butter. But you don't have to use gobs of butter to get that rich flavor. This recipe for garlicky, lemony shrimp scampi from Cooking Light has less than two teaspoons per serving — plenty to give it a buttery flavor. The shrimp are served over tiny rice-like orzo pasta, which cooks very quickly, but you can substitute any kind of pasta you'd like (it would also be great over whole-wheat linguine).
This article was originally published Feb. 24, 2015 at 8:16 p.m. ET.