This is much lower in fat than most recipes that have a creamy sauce.

1/2 of a 1 lb pck of farfalle (bow-tie) pasta
15 large shrimp (16-20 count)
2 Tbsp extra-virgin olive oil
2 cloves garlic, peeled & cut in thin matchsticks
1/4 cup dry white wine (chardonnay)
1/3 cup chopped scallions
1 cup red and green peppers, cut in strips
1 cup light sour cream

Garnish: freshly grated Parmesan Cheese

1. Bring pasta water to a boil, adding salt. When it's a rolling boil, add the pasta and cook until done. Drain and keep hot.
2. While the pasta is cooking, heat the olive oil in a heavy duty skillet, add the cleaned shrimp and saute until they are almost done. Then add the garlic, tossing and turning with the shrimp until they are cooked (this should take no more than 4 minutes - do not overcook the shrimp). Remove the shrimp and garlic and keep warm.
3. Deglaze the pan by adding the white wine and stirring. Add the scallions and the peppers. Saute those in the pan juices for just 2 minutes. Then add the sour cream. Stir and heat through. Take off the heat and add the shrimp and garlic. Serve immediately over the hot pasta(or you can mix everything together and serve that way.

Note: If you can find fresh basil, by all means add that to this dish, in the last few minutes of cooking. If you're not on a low fat diet, then add just a dash of extra-virgin olive oil to the farfalle, right after draining it and before adding the sauce.