Earlier in the week I blogged about a meal that my husband and I shared at one of our favorite restaurants, Gamberi alla Arugula, a delicious entrée combining shrimp, arugula and diced tomatoes in a garlic white wine lemon sauce over pasta. I mentioned that I would try to replicate the recipe in a lighter version, using a similar one by Giada De Laurentiis, Linguine with Shrimp and Lemon Oil.

So tonight I made my own version. Using her recipe, I reduced the ½ cup of olive oil in the lemon oil to ¼ of olive oil and ¼ c. dry white wine. After sautéing the shallots and garlic in a tablespoon of olive oil (rather than 2 tablespoons), I added ¾ c. of diced tomatoes and a tablespoon of white wine. Then I proceeded with the recipe, reducing the quantity of shrimp because they tend to be high in cholesterol. (However, the American Dietetic Association states that, since shrimp are low in fat and saturated fat, they can be enjoyed as part of a healthy lifestyle.)

The recipe was very good—my husband pronounced it “excellent.” Next time I will bump up the amount of tomatoes to one cup and possibly add a bit more arugula because it tends to disappear when it wilts. Overall, this experiment was a success.