Dawn's Scampi (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 5 |
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Ingredients:
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) |
Directions:
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.
5. Nutritional analysis per serving:
6. Calories 330; Total Fat 8.5 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 26 g; Carb 35 g; Fiber 4 g; Cholesterol 130 mg; Sodium 400 mg
7. Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
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