Dawn's Scampi

• 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.
2. Drain; set aside.
3. Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
4. Heat the oil in a large nonstick skillet over medium heat.
5. Add the shallot, garlic, and red pepper.
6. Cook, stirring until the shallots are soft, about 1 minute.
7. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes.
8. Stir in the broth, wine, lemon juice, and olives.
9. Bring to a boil and cook for 1 minute, then reduce the heat to medium.
10. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
11. Transfer to a large bowl.
12. Sprinkle with the crouton mixture.
13. Serve at once.
14. 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
15. Food Network Kitchens created this lightened-up recipe from a user submission.
16. Click here to see the original recipe.

multigrain spaghetti, multigrain croutons, parsley, lemon zest, olive oil, shallot, garlic, red pepper, shrimp, salt, chicken broth, white wine, lemon juice, black

Taken from www.foodnetwork.com/recipes/food-network-kitchens/dawns-scampi-recipe.html (may not work)