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"  I have taken to making 2 dinners on spaghetti and meatballs night: The traditional dish for everyone else, and something different (and less heartburn-inducing) for poor, GERD-stricken me. I kind of like it; it frees me up to use the ingredients my family won&amp;#039;t eat. This week I tossed some of the plain spaghetti with langoustine tails in a lemon-butter sauce. It was so good my husband chose it over the red sauce, too.  The precooked langoustine tails were an impulse purchase from the freezer section at Trader Joe&amp;#039;s, but you could use cooked or raw medium shrimp instead. I thawed about 1/2 pound in a bowl of ice water.  Meanwhile, I cooked spaghetti and made the sauce. I melted 1 tablespoon of butter in a small skillet with 1 tablespoon oil. When it was melted, I added 1 minced garlic clove and cooked until fragrant. (Add uncooked shrimp with the garlic if using.) Then I poured in 1/4 cup white wine and let it bubble a bit to thicken. Added the thawed langoustine tails (or thawed cooked shrimp) and a squeeze of lemon juice. When the pasta was done, I added a couple scoops of it to the pan, then mixed. Served with parsley on top. More speedy pasta: 6 Quick and Easy Pasta Recipes "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42376/pasta-scampi-16323/>