Categories: dinner, shrimp

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.

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