Easy Spicy Shrimp Pasta Low Fat
Dive into a satisfying plate of *Easy Spicy Shrimp Pasta Low Fat*—a flavorful, nutritious meal that's quick enough for busy weeknights yet impressive enough for guests. This vibrant dish combines tender whole wheat spaghetti with juicy, perfectly seasoned shrimp, simmered in a zesty tomato and smoked paprika sauce with just the right amount of heat from crushed red pepper flakes. Fresh spinach adds a burst of color and nutrients, while a touch of low-sodium chicken broth keeps the sauce light yet flavorful. Ready in just 30 minutes, this dish is low in fat but big on taste, making it a perfect choice for health-conscious pasta lovers. Serve with a sprinkle of fresh parsley and a squeeze of lemon for a bright, tangy finish. Keywords: low fat spicy shrimp pasta, healthy seafood recipe, quick pasta dinner.
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Recipe Information
Ingredients
- 8 oz whole wheat spaghetti
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 0.5 tsp crushed red pepper flakes
- 12 oz medium shrimp, peeled and deveined
- 1 tsp smoked paprika
- 14.5 oz diced tomatoes (no salt added), with juice
- 0.5 cup low-sodium chicken broth
- 2 cups fresh spinach
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 tbsp chopped fresh parsley (optional, for garnish)
- 2 wedge lemon wedges (optional, for serving)
Instructions
Cook the whole wheat spaghetti according to package directions until al dente. Drain and set aside, reserving 1/4 cup pasta water.
While the pasta cooks, heat the olive oil in a large non-stick skillet over medium heat.
Add the minced garlic and crushed red pepper flakes to the skillet, cooking for 1-2 minutes until fragrant.
Add the shrimp to the skillet and season with smoked paprika, salt, and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and cooked through. Remove the shrimp and set aside.
In the same skillet, add the diced tomatoes (with their juice) and chicken broth. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld.
Stir in the fresh spinach, cooking for 1-2 minutes until wilted.
Add the cooked spaghetti to the skillet, tossing to coat in the sauce. If the sauce is too thick, stir in the reserved pasta water a little at a time until it reaches your desired consistency.
Return the shrimp to the skillet and toss gently to combine, allowing them to warm through for 1-2 minutes.
Serve hot, garnished with fresh parsley and a squeeze of lemon if desired.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 15.7 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 326 mg | 25% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2253 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
