Light shrimp scampi with whole grain linguine

Slight change in plans for dinner tonight. We were supposed to be having classic chicken but when we went in the freezer there was no chicken. So we made Friday’s dinner instead. You never have to twist my arm to eat pasta!

While John got the water boiling and cooked the pasta I was able to easily make the rest of the dinner. I took a recipe and lightened it up so there is very little oil but lots of flavor.

LIGHT SHRIMP SCAMPI for 2
4 oz. whole grain spaghetti or linguine
2 tsp. olive oil
1 shallot, thinly sliced
2 garlic cloves, minced
1/4 tsp. crushed red pepper
12 large shrimp (21-25 count)
1/4 tsp. salt (or to taste)
1/4 cup chicken broth
1/4 cup dry white wine
1 T lemon juice
2 T capers (or chopped olives such as Kalamata)
3 T chopped parsley
1/2 T lemon zest

Cook the pasta according to the package directions. Reserve 1/2 cup cooking liquid.

While the pasta is cooking heat up the oil in a nonstick pan over medium heat. Cook until the shallot (or onion) until it is soft and translucent. Add the shrimp and the salt and cook on medium high heat turning over after a minute or so. At that point stir in the broth, wine, lemon juice, and capers. Bring to a boil for one minute then turn heat to medium and add the pasta, the parsley and the lemon zest. Stir. Add some pasta water if it does not seem saucy enough. Top dress with more chopped parsley and a drizzle of good olive oil.