Shrimp scampi in a light sauce

Ingredients:

• 180 g multigrain spaghetti
• 1/4 cup multigrain croutons, crushed
• 1/4 cup chopped parsley
• 1.5 tbsp grated lemon zest
• 1 tbsp. l. olive oil
• 1 shallot, thinly sliced
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 300 g large shrimp, peeled and deveined (about 16 pieces, size 21/25)
• 1/4 teaspoon salt
• 1/4 cup lightly salted chicken broth
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 6 pitted black olives, sliced ​​(about 1 tbsp)

Preparation:

1. Cook the spaghetti according to package directions. Drain and set aside.
2. Meanwhile, in a small bowl, combine the croutons, 1/2 tbsp parsley, and 1 tbsp zest.
3. In a large nonstick skillet, heat the olive oil over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring, until the onion is soft, about 1 minute. Add the shrimp and salt and cook over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Add 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 of parsley, and the remaining 1/2 tablespoon of zest, mix thoroughly, and remove from the heat.
4. Transfer to a large bowl. Sprinkle with the crouton mixture. Serve immediately.