Prepare the pasta according to package directions. Cook the pasta al dente (not overcooked). Drain and set aside. While pasta is cooking, melt the butter in a pan. Add the salt, pepper and garlic. Cook for 1 minute. Stir in the white wine and lemon juice. Cook for about 4 minutes or until the mixture is reduced to ¾ cup. Add the flour and whisk until combined. Saute until a little thicken. Add in the cooked shrimp and saute until heated through. To plate-divide the pasta among two plates. Divide and spoon the shrimp scampi on top of the pasta. Garnish with chopped chives or parsley, if desired. Serve immediately. Shopping Tip Choose cooked, shelled, shrimp that look plump and succulent. Cooked shrimp can be refrigerated air-tight for a few days. For more skinny recipes, please join me at http://skinnykitchen.com