Photo: Dawn's Scampi Recipe
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
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.
Nutritional analysis per serving:
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
Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
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By texaspinkprincess
on April 11, 2013
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I would rate this a 3.5 but since there was no half I gave it a 4.
It good and easy to make but I thought it was just ok....
DEFIANTLY DOUBLE THE SAUCE. I did just after reading the reviews. It def needs more of a kick in my opinion. I put more red pepper in but I couldn't seem to taste it anywhere....
The bread crumb topping, in my opinion, was the best part. So for a quick meal, because I didn't feel like cooking for an hour this is good, easy and worth it. Good Luck!!!!!!
By labarakat
San Francisco, CA
on March 27, 2013
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it was delicious, my husband and I absolutely loved it..it was so light and fresh! I doubled the sauce and garnish as previously suggested, but I think I would add more lemon zest or crushed chilli peppers next time-- it could've used that extra kick. Nonetheless, it was delicious and will be making it again in the near future :
By EMShaw123
El Paso, Tx
on February 20, 2013
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Looking for new, healthy recipes is always a challenge. This was great because we rarely have shrimp and it was a new way to have pasta. I didn't use olives [I really don't like olives] and had to take a few liberties on amounts to make this for just the two of us but followed it as close as possible. My husband loved it and it will definately be put into the rotation.
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