Lighter Shrimp Scampi
Traditional shrimp scampi is loaded with butter, however this version is cooked in chicken broth instead and gets an extra punch of flavor from kalamata olives.
Prep Time:25 min
Cook time:12 min
– 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)–
1. Cook the spaghetti according to package directions. Drain; set aside.
2. Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
3. 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.
4. Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.