{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Shrimp Scampi",
 "description": "A quick dinner of pink shrimp and whole-wheat spaghetti in a garlic, lemon and olive oil sauce, about 400 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT30M",
 "recipeIngredient": [
  "12 oz whole-wheat spaghetti",
  "1 lb large raw shrimp (21–25 count), peeled and deveined, thawed; buy bags whose label lists only shrimp, with no salt, sodium or phosphate added",
  "4 tbsp olive oil",
  "1½ tsp garlic powder",
  "½ cup low-sodium chicken broth",
  "3 tbsp lemon juice",
  "¼ tsp black pepper",
  "¼ tsp salt",
  "¼ cup chopped fresh parsley",
  "4 cups (120 g) baby spinach",
  "1 tsp salt for the pasta water",
  "1 cup of the pasta water, saved"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "If the shrimp are frozen, put them in a bowl of cold tap water for 15 minutes, then drain and pat dry with a towel. Dry shrimp brown; wet shrimp steam."
  },
  {
   "@type": "HowToStep",
   "text": "Bring a large pot of water to a boil. Salt it lightly with the 1 tsp, add the spaghetti, and cook it 1 to 2 minutes past the package time, because water boils at only about 203 °F a mile up. Save 1 cup of the pasta water, then drain."
  },
  {
   "@type": "HowToStep",
   "text": "While the pasta cooks, warm the olive oil in a 12-inch skillet over medium heat. Stir in the garlic powder and cook 30 seconds, until it smells sweet. Do not let it brown."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the broth and lemon juice and let it bubble 2 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Lay the shrimp in the pan in one layer. Sprinkle with the salt and pepper. Cook 2 minutes, flip, and cook 1 to 2 minutes more, until each shrimp is pink and opaque all the way through. The safe temperature for shellfish is 145 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Add the spaghetti, the spinach and the parsley. Toss for 1 to 2 minutes, until the spinach wilts, adding pasta water a splash at a time until the sauce coats the noodles. Serve right away."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "535 kcal",
  "proteinContent": "36.4 g",
  "carbohydrateContent": "65.8 g",
  "fatContent": "16.9 g",
  "saturatedFatContent": "2.4 g",
  "sugarContent": "at least 2.8 g (1 row carries no value)",
  "sodiumContent": "409 mg",
  "fiberContent": "at least 8.8 g (1 row carries no value)"
 },
 "image": "https://asharedpalate.com/assets/scenes/shrimp-scampi.jpg",
 "imageAlt": "Shrimp scampi, pink shrimp over spaghetti in a garlic butter lemon sauce, parsley, in a bowl",
 "url": "https://asharedpalate.com/shrimp-scampi"
}