- Level:Easy
- Total: 37 min
- Prep: 25 min
- Cook: 12 min
- Yield:5 cups
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 330
- Total Fat
- 8.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 130 milligrams
- Sodium
- 400 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 4 grams
- Protein
- 26 grams
Ingredients
Directions
- 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.
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