1/4 cup croutons, crushed
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons grated lemon zest
1 tablespoon olive oil
1 shallot, thinly sliced
1 garlic clove, minced
1/4 teaspoon crushed red pepper
3/4 pound large shrimp, shelled and deveined
1/4 teaspoon salt
1/4 cup low-sodium chicken broth
1/4 dry white wine
1 tablespoon lemon juice
6 black pitted and chopped olives such as kalamata
1. cook the spaghetti. drain; set aside.
2. meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
3. heat the oil in a large nonstick skillet over medium heat. add the shallot, garlic, and red pepper. 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. Bring to a boil and cook for 1 minute, then reduce the heat to medium. stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
4. transfer to a large bowl. sprinkle with the crouton mixture.