This Shrimp Scampi has the same great taste, with half the calories and half the fat as the original recipes. You won't believe your taste buds...yummy without the guilt!

Ingredients:

6 oz multi-grain spaghetti pasta or whole wheat pasta
1/4 cup multi-grain croutons, crushed or panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tbsp grated lemon zest
1 tbsp extra-virgin olive oil
1 shallot, thinly sliced
2 garlic clove, minced
1/4 tsp crushed red pepper
1 lb large shrimp, shelled and deveined
1/4 tsp seasalt
1/4 cup organic low-sodium chicken broth or vegetable broth
1/4 dry white wine
1 tbsp fresh lemon juice
6 black pitted and chopped olives such as kalamata (about 1 tbsp)

1. Cook the spaghetti according to package directions. Drain; set aside.
2. Meanwhile, combine the croutons, 1/2-tablespoon of the parsley, and 1 tbsp 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.
4. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, about 1 to 2 minutes.
5. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium.
6. Stir in the spaghetti, the remaining 3 tbsp parsley, and the remaining 1/2-tbsp zest, tossing to coat well; remove from the heat.
7. Transfer to a large bowl. Sprinkle with the crouton mixture.