Healthy Shrimp Scampi
For a healthy, but still delicious, version of shrimp scampi, we've altered a few thing. The first obvious change is a reduction in the butter. Then to up the flavor quotient extra-virgin olive oil and chicken stock are used to give a silky coating to multi-grain angel hair pasta. Spinach is loaded with goodness and so quick to cook, a couple of packages are thrown in to wilt toward the end.
Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers, then saute shrimp,turning once, until just cooked through, about 2 minutes. Transfer shrimp with a slotted spoon to a large bowl. Add garlic, wine and 3/4 teaspoon each salt and pepper to skillet and bring to a boil, stirring up brown bits. Add stock and boil until reduced to 1/2 cup, 1 to 2 minutes. Add half of spinach and cook, stirring, until it starts to wilt, then add remaining spinach and cook, stirring until wilted, about 1 minute. Add butter and stir until melted, then remove skillet from heat and stir in shrimp.
Meanwhile, cook pasta in boiling water until al dente, about 6 minutes. Reserve 1 cup pasta cooking water and drain pasta. Toss pasta in bowl with shrimp mixture, parsley and lemon zest, adding some of pasta cooking water if necessary to moisten.
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