Cooked shrimp need only quick reheating in a garlicky, buttery sauce, so dinner is on the table in fifteen minutes. The shelf's best choice turns a bare kitchen into something bright and elegant on a tired night.

Serves 2. 15 minutes, 12 at the stove.

About 600 calories a serving, 35 g protein, 70 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Bring a large pot of salted water to a boil and add 6 ounces of pasta; cook until al dente according to package directions. Meanwhile, mince 4 garlic cloves.10 min
2. Heat 3 tablespoons of butter in a wide skillet over medium-high heat and add the minced garlic; cook until fragrant, about 30 seconds.
3. Add 8 ounces of shrimp to the butter and garlic, stirring often, until heated through and the shrimp curl slightly, about 2 minutes.2 min
4. Drain the pasta and add it to the shrimp, tossing to coat. Squeeze half a lemon over everything, season with salt and pepper to taste, and serve at once.

Note Swap the pasta for rice or skip it altogether and serve the shrimp on bread. Leftovers keep one day, covered in the refrigerator. Serve with the other lemon half, cut into wedges, and a simple green salad or steamed broccoli.