Olive oil replaces half the butter in this healthier version of shrimp recipe.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook according to package directions. Drain the pasta thoroughly.

While the pasta is cooking, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the shrimp and cook for 2 to 3 minutes on each side. Transfer shrimp to a bowl and keep warm.

Add garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add lemon juice, parsley, salt and pepper, and brandy or sherry, if desired.

Remove the saucepan from the heat. Add the cooked shrimp plus 2 tablespoons olive oil and 2 tablespoons butter. Toss until shrimp are coated with sauce.

Divide pasta among warmed individual bowls. Top with shrimp and sauce. Serve immediately.

• 8 ounces uncooked spaghetti
• 3 tablespoons olive oil, divided
• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon minced garlic
• 1/4 cup chopped shallots or green onions
• 2 tablespoons lemon juice
• 1/4 cup chopped parsley
• 1/4 teaspoon salt
• Ground black pepper, to taste
• 2 tablespoons brandy or sherry, optional
• 2 tablespoons butter