Super shrimp scampi (yes, it's dairy-free)

Shrimp scampi with whole wheat pasta

Servings: 2 hungry adults

1/2 lb large (uncooked, raw) shrimp* - approximately 10 peices
1 1/2 cup chicken broth (low salt)
3 large garlic cloves
1 tablespoon Extra Virgin olive oil (first cold pressed)
1 tablespoon (dairy-free buttery spread - Earth Balance)
1/8 cup white wine (optional)

1/2 lb whole wheat pasta (time the cooking length to coincide when the shrimp will be ready)

Peel and devein (if needed) shrimp.  Set shells and shrimp aside.  (Don't discard the shells.)

Place chicken broth in saute pan and bring to a low simmer.  Add empty shrimp shells to broth and turn as needed until the shells are pink.

Discard shells and remove broth in to a glass proof container.

Place Earth balance and olive oil in sauté pan and bring to a high simmer.  Add garlic and sauté for approx. 3 minutes until garlic is soft.  Add broth (minus the shells) back in to sauté pan.  Add white wine and simmer for approx. 2 minutes.   Place raw shrimp in pan.  Cover and gently cook shrimp at a high simmer turning as the tails curl and the sides become pink.  (Be careful not to overcook.)

Drain cooked pasta.  No need to rinse.  Take saute pan with shrimp and broth and toss in to the cooked, drained pasta.  Serve immediately.

*U.S.A. wild caught - Toxic Seafood Overview from ABC News.