Skinny Shrimp Scampi

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  12 oz Pasta, Linguine, Whole Wheat, Dry
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  1 tbsp Unsalted Butter
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  1 Shallot(30g)
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  4 Garlic(12g)
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  1 lbs Shrimp
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  1 tsp 1 teaspoon salt
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  0.5 tsp Red pepper flakes
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  1 tsp 1 teaspoon black pepper
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  0.3 cup Low Sodium Chicken Broth
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  3 tbsp 3 tablespoon white wine
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  2 tbsp Lemon Juice, Fresh
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  1 tbsp Lemon Zest
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  toppings: chopped fresh parsley and (optional) freshly-grated Parmesan cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large pot of generously salted water to a boil over high heat. Add the whole wheat linguine and cook according to package instructions until al dente, stirring occasionally. Drain and set aside.
2. 2While the pasta cooks, melt the butter in a large sauté pan over medium-high heat for about 1 minute until foaming.
3. 3Add the diced shallot and minced garlic to the butter and sauté for 2 minutes over medium-high heat, stirring occasionally, until fragrant and the shallot begins to soften.
4. 4Add the raw shrimp to the pan, sprinkle immediately with red pepper flakes, salt, and black pepper. Sauté for 3–4 minutes over medium-high heat, stirring frequently, until the shrimp turn pink and opaque throughout with no translucent centers.
5. 5Pour in the low sodium chicken broth, white wine, fresh lemon juice, and lemon zest. Stir to combine and simmer for 1 minute over medium-high heat to meld flavors.
6. 6Remove the pan from heat. Add the drained pasta to the shrimp scampi and toss until evenly coated.
7. 7Divide the shrimp scampi evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Top each portion with chopped fresh parsley and optional freshly-grated Parmesan cheese. Reheat gently in a skillet over medium heat for 2–3 minutes, stirring occasionally, or microwave in a bowl for 1–2 minutes until warmed through before serving.