White Wine and Lemon Shrimp Pasta

Josh made this for me the other night when I didn't feel like cooking.  It was delicious and I was so proud that he hadn't lost his touch.  He didn't measure anything, though and I didn't take pictures so I made it again with a few agreed-upon edits to share with you.

This makes 2 servings:
1 tbs margarine
1 tbs olive oil
1 garlic clove, minced
1/2 c white wine
zest of 1/2 lemon
juice of 1/2 lemon
salt and pepper
1 tbs fresh chopped parsley
6 oz large shrimp, peeled and deveined
Whole wheat pasta

Start boiling the pasta in salted water.  Heat the margarine and oil in a skillet over medium heat.  The margarine gives it more flavor and the oil has a higher smoke point.  I learned that from the Barefoot Contessa.  Except she uses butter, oh well.  When they're melted together, reduce the heat to medium low and add the wine, garlic, lemon zest, and lemon juice.  Season with salt and pepper and simmer for about 10 minutes.

When the sauce is reduced a little, add the shrimp.

Flip the shrimp when it starts to get pink after a minute or two.  Add the drained pasta and parsley and let the flavors meld for a minute or two until the shrimp is just done.

Serve and enjoy.  This is really delicious and so easy.

464 calories, 13g fat, 800g sodium, 6g fiber, 26g protein per serving