We have not made this in quite a while and we were pleasantly surprised at how good and easy it was. Since we are not strictly on our diet regimen we added 2 teaspoons of butter to the sauce at the end. It made a delicious difference.

Light Shrimp Scampi

Serves 2

4 ounces pasta or 1 cup cooked rice
3 tablespoons chopped Italian parsley
½ tablespoon grated lemon zest
2 teaspoons olive oil
1 shallot, thinly sliced
2 garlic cloves, minced
¼ teaspoon crushed red pepper
12 large shrimp, peeled and deveined (21-25 count)
Salt to taste
¼ low-sodium chicken broth
¼ cup dry white wine
1 tablespoon lemon juice
6 pitted and chopped olives or 2 tablespoons of capers
2 teaspoons butter (optional)

Cook the pasta or rice according to package direction. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper flakes. 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 or capers. Bring to a boil and cook for 1 minute and then reduce the heat to medium. Stir , the parsley, the zest, and the optional butter stirring to coat the shrimp and remove from heat. Plate the shrimp on the rice or pasta and drizzle the remaining sauce over.

Serve in bowls.