This light version of shrimp salad has no mayo in it. But it's filling enough to be served as an entree.

Cook the pasta according to the directions on its package. When the pasta is done, scoop out 1 cup of the pasta water. Set it aside. Drain and rinse the pasta.

In a large skillet, heat the oil over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until the shrimp turns pink.

Add peas, artichoke hearts and 1/3 cup of the pasta water. Lower the heat to medium. Cover and cook for 1 more minute.

Add the cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly.

Add more cooking water if the pasta is too dry. Serve.

• 4 ounces whole-wheat bow tie or other pasta
• 2 teaspoons olive oil
• 1 clove garlic, finely minced
• 8 ounces raw shrimp, peeled and deveined
• 1 cup frozen peas
• 8 ounces artichoke hearts, drained from can or thawed if frozen and cut into bite-sized pieces
• 1/2 cup thinly sliced green onions
• 3 tablespoons lemon juice
• 1/2 teaspoon ground black pepper