Angel hair pasta with shrimp and grape topping combines fresh and fruity ingredients for a low-fat main dish with piquant flavor accents. This is a dish that can be quickly made, perhaps to serve as the centerpiece for an easy, light lunch that might start with soup and end with a cookie to keep dieters happy.

Angel Hair Pasta with Shrimp and Grape Topping

(Preparation 25 minutes, add 10 to 15 minutes to peel shrimp)
1 tablespoon butter
1 tablespoon olive oil8 ounces uncooked shrimp, shells removed
1/4 cup chopped onion
1 cup halved seedless grapes
1 tablespoon flour
1 1/2 teaspoons chopped fresh tarragon leaves
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup dry white wine
1/2 cup water
8 ounces angel hair pasta, cooked to al dente stage and kept warm
Sprigs of tarragon

Brown butter over medium heat in large shallow skillet. Add oil and saute shrimp and onion until shrimp is barely cooked. Do not overcook. Add grapes, flour, tarragon, lemon peel, salt and pepper; mix thoroughly and remove from skillet.

Add wine to skillet and reduce by half. Add water to reduced wine. Return shrimp mixture to skillet and mix well; heat thoroughly but do not overcook. Serve over pasta. Garnish with sprigs of tarragon.

Makes 4 servings.

Nutrition information per serving: 389 calories, 20 grams protein, 10 grams fat and 47 grams carbohydrates.