Lighter shrimp scampi PRINT
|6||ounces multi-grain spaghetti|
|¼||cup multi-grain croutons, crushed|
|¼||cup chopped fresh flat-leaf parsley|
|1½||tablespoons grated lemon zest|
|1||tablespoon olive oil|
|1||shallot, thinly sliced|
|1||garlic clove, minced|
|¼||teaspoon crushed red pepper|
|¾||pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)|
|¼||cup low-sodium chicken broth|
|¼||dry white wine|
|1||tablespoon lemon juice|
|6||black pitted and chopped olives such as kalamata (about 1 tablespoon)|
Cook the spaghetti according to package directions. Drain; set aside.
Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.