Heart-Healthy Seafood Noodles
Savor the delightful flavors of "Heart-Healthy Seafood Noodles," a nutritious and satisfying dish that's as wholesome as it is delicious. This recipe combines tender whole wheat spaghetti with succulent shrimp, flaky salmon, and nutrient-rich baby spinach, creating a protein-packed, omega-3-rich meal perfect for boosting heart health. Fresh garlic, zesty lemon, and sweet cherry tomatoes lend vibrant, Mediterranean-inspired flavors, while a light vegetable broth ties everything together in a silky, nutrient-dense sauce. Ready in just 35 minutes, this easy seafood pasta is ideal for busy weeknights or special dinners. Garnished with fresh basil and a touch of black pepper, it's the ultimate guilt-free comfort food. Whether you're looking for a low-sodium option or a heart-smart meal, these seafood noodles are a must-try!
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Recipe Information
Ingredients
- 8 ounces whole wheat spaghetti
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 8 ounces shrimp, peeled and deveined
- 8 ounces skinless salmon fillet, cut into 1-inch cubes
- 3 cups baby spinach
- 1 cup low-sodium vegetable broth
- 1 whole lemon, zested and juiced
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh basil, chopped
- 0.5 teaspoon fresh black pepper
- 0.25 teaspoon sea salt
Instructions
Bring a large pot of water to a boil, lightly salted, and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of the extra virgin olive oil in a large, non-stick skillet over medium heat.
Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Add the shrimp and salmon cubes to the skillet, cooking for about 4-5 minutes, or until they turn opaque and are cooked through. Remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and toss in the baby spinach. Cook for about 2 minutes, until wilted.
Pour in the vegetable broth and bring to a simmer.
Add the lemon juice, lemon zest, cherry tomatoes, and the cooked seafood back into the skillet. Stir gently to combine.
Add the cooked whole wheat spaghetti to the skillet, tossing to coat the noodles with the sauce.
Sprinkle in the chopped basil, black pepper, and salt, then toss everything once more to mix evenly.
Serve immediately, garnished with extra fresh basil if desired.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 8.6 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 485 mg | 37% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2589 mg | 55% | |
*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.
