Heart-Healthy Garlic Butter Shrimp Pasta
Indulge in the deliciousness of Heart-Healthy Garlic Butter Shrimp Pasta, a flavorful twist on a classic dish that keeps both your taste buds and wellness in mind. Made with whole wheat spaghetti for added fiber and extra-virgin olive oil for heart-healthy fats, this recipe pairs tender, succulent shrimp with a light yet luscious garlic butter sauce. Enhanced with zesty lemon juice, a splash of low-sodium chicken broth, and a hint of red pepper flakes, every bite is a perfect balance of savory, tangy, and mildly spicy. Quick and easy to make in just 30 minutes, this dish is perfect for busy weeknights and comforting family dinners. Serve it hot with a sprinkle of fresh parsley for brightness, and add a touch of Parmesan for extra indulgence if desired. Satisfying and nutritious, this shrimp pasta recipe is sure to become a new favorite in your heart-healthy meal rotation.
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Recipe Information
Ingredients
- 12 oz whole wheat spaghetti
- 2 tbsp extra-virgin olive oil
- 5 garlic cloves, minced
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 cup low-sodium chicken broth
- 2 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- 0.5 tsp red pepper flakes
- 0.25 tsp black pepper
- 0.25 cup grated Parmesan cheese (optional)
- salt, to taste
Instructions
Bring a large pot of water to a boil, add a pinch of salt, and cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Increase the heat to medium-high and add the shrimp to the skillet. Cook the shrimp, stirring occasionally, until they turn pink and are cooked through, about 3-4 minutes.
Add the unsalted butter to the skillet and let it melt. Stir in the low-sodium chicken broth, lemon juice, and red pepper flakes. Cook for another 2-3 minutes, allowing the flavors to meld together.
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce. If the pasta seems dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Season with black pepper and salt to taste. Stir in the chopped parsley to add freshness to the dish.
Serve the pasta hot, garnished with optional grated Parmesan cheese for added flavor, if desired.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.1 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1069 mg | 82% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1961 mg | 42% | |
*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.
