Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally just until they turn opaque, about 2 minutes. Do not overcook. Transfer the shrimp to the plate. Add the remaining 1 tablespoon butter to the skillet and melt it. Add the shallots and cook, stirring often, until softened. Add the lemon zest and juice. Stir in the heavy cream, chicken broth, rosemary, bring to a boil, and cook until the sauce has reduced to about 1 3/4 cups, 5 to 7 minutes. Just before serving, return the shrimp to the skillet. Season the sauce with salt and pepper.

Makes 4-6 servings.

To modify this, I reduced the butter and cream, using oil spray and nonfat half-and-half and instead of standard whole-wheat pasta, Tinkyada brand Fettuccine-Style Brown Rice Pasta. It is gluten-free, cholesterol- and trans-fat free — great for people who are allergic to wheat and those who are watching their intake of fat. It also comes in various shapes and flavors. Follow the manufacture's easy instructions and you will end up with a light but not mushy pasta.

Here's a fettuccine recipe from a 2008 column you might enjoy:

FETTUCCINE NO AFRAID DA CARBO

Steam peas for 3-5 minutes. Meanwhile spray the olive oil spray in a skillet and sauté the onion and garlic until translucent. Set aside. Spray additional olive oil spray and add the butter to the same skillet and sauté shrimp until they just turn color. Add Italian seasoning and remove from heat. Rinse and drain fettuccine. Microwave pasta for 1 minute and pat dry with paper towels. Add pasta to sautéed shrimp and heat through. Add cream cheese, Parmesan cheese and sour cream. Mix thoroughly without breaking the fettuccine. Add cooked peas, salt and pepper and heat through. Serve with a salad and minestrone soup.

Makes 2 servings.