1
Prepare pasta according to package directions, omitting salt and fat.
In a small pan, boil sliced crookneck squash until tender. Turn heat off and cover.
2
Leave skin on whole garlic cloves and heat in a skillet over medium heat, stirring frequently. Cook until darkened and soft to touch; remove garlic from pan and peel off skin. Cut each clove in half. Heat olive oil in skillet and add garlic; cook until golden. Add parsley and shrimp and cook 1 to 2 minutes, until shrimp turns pink.
3
Drain pasta and reserve 1/4 cup liquid. Add pasta to pan with shrimp and garlic. Mix ingredients, adding reserved pasta water. Add lemon juice, 1/8 teaspoon salt and pepper to taste.
4
Drain squash; stir in butter and pepper. Serve on plate with linguine and shrimp.
5
Enjoy your meal with a bowl of cherries and 4 fl oz cranberry juice cocktail mixed with 2 fl oz diet lemon-lime soda to drink.
Do not overcook the shrimp. Once the color turns, remove from heat.
