Whole wheat spaghetti with shrimp and white beans

Ingredients:

• 220 g of whole grain spaghetti
• 1/4 cup extra virgin olive oil
• 1 chopped shallot
• 1 can (400g) canned white beans, rinsed
• 3 canned cherry peppers or pepperoncini, coarsely chopped
• 2 crushed cloves of garlic
• 1/4–0.5 tsp red pepper flakes
• 350 g medium shrimp, peeled and deveined
• 0.5 cups dry white wine
• Grated zest and juice of half a lemon
• 0.5 cup fresh parsley, coarsely chopped

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Pour off 2/3 cup of the cooking liquid and drain the pasta in a colander.
2. Meanwhile, heat the olive oil in a large skillet over high heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the beans, cherry pepper, garlic, red pepper flakes, and 1/2 teaspoon salt; cook, stirring occasionally, until the garlic begins to brown, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add the wine and cook until slightly reduced, about 2 minutes.
3. Add the pasta, lemon zest, and juice to the pan and stir to coat. Gradually add the pasta cooking liquid if the pasta looks dry. Sprinkle with parsley, salt, and pepper to taste, and serve.