Skinny Shrimp Scampi

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  Pasta, Linguine, Whole Wheat, Dry(340g)
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  Unsalted Butter(15g)
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  Shallot
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  Garlic(240g)
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  Shrimp(454g)
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  1 teaspoon salt
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  Red pepper flakes(3g)
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  1 teaspoon black pepper
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  Low Sodium Chicken Broth(60g)
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  3 tablespoon white wine
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  Lemon Juice, Fresh(30g)
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  Lemon Zest(15g)
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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, 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 pepper. Sauté for 3–4 minutes, stirring frequently, until the shrimp turn pink and opaque throughout with no translucent centers.
5. 5Pour in the low sodium chicken broth, fresh lemon juice, and lemon zest. Stir to combine and let 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. 8Reheat 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.