Lightened-Up Shrimp Scampi

2021-01-13 Comments Off

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6 ounces multi-grain spaghetti

1/4 cup multi-grain croutons, crushed

1/4 cup chopped fresh flat-leaf parsley

1 1/2 tablespoons grated lemon zest

1 tablespoon olive oil

1 shallot, thinly sliced

1 garlic clove, minced

1/4 teaspoon crushed red pepper

3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)

1/4 teaspoon salt

1/4 cup low-sodium chicken broth

1/4 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.