Ingredients: |
Ingredients: 6 ounces muiti-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, 21-25 medium or small shrimp)
1/4 teaspoon salt
1/4 cup low-sodium chicken broth
1/4 cup dry white wine
1 tablespoon lemon juice
6 black pitted and chopped olives such as Kalamata
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Directions: |
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.
4. Cook, stirring until the shallots are soft, about 1 minute.
5. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes.
6. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium.
7. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from heat.
8. Transfer to a large bowl. Sprinkle with the crouton mixture, Serve at once. |
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Notes: |
Personal
Notes: 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
From Food Network Kitchens
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This recipe for Dawn's Scampi is from