High Protein Spaghetti with Seafood
Elevate your pasta night with this delicious High Protein Spaghetti with Seafood recipe—a balanced and nutrient-packed dish that’s as satisfying as it is flavorful. Featuring chickpea or lentil-based spaghetti, this meal is perfect for those looking to boost their protein intake while enjoying the vibrant flavors of gourmet seafood. Tender shrimp, scallops, and mussels are cooked to perfection in a garlicky olive oil base, enhanced with a splash of white wine, zesty lemon juice, and a hint of red pepper flakes for subtle heat. Cherry tomatoes provide a burst of freshness, while parsley adds a fragrant finish. Ready in just 35 minutes, this quick and healthy recipe is ideal for busy weeknights or impressive entertaining. Pair with a crisp white wine and serve steaming hot for a restaurant-quality dining experience at home.
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Recipe Information
Ingredients
- 12 oz High protein spaghetti (e.g., chickpea or lentil-based spaghetti)
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 0.5 tsp Red pepper flakes
- 8 oz Shrimp (peeled and deveined)
- 8 oz Scallops
- 8 oz Mussels (cleaned and debearded)
- 10 oz Cherry tomatoes, halved
- 0.5 cup White wine
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the high-protein spaghetti according to package instructions. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
Add the shrimp and scallops to the skillet, cooking for 2-3 minutes on each side, or until they are opaque and slightly golden. Remove them from the skillet and set aside.
Add the mussels to the skillet along with the white wine. Cover the skillet with a lid and let the mussels steam for 5-6 minutes, or until they open. Discard any that do not open.
Reduce the heat to low and return the shrimp and scallops to the skillet. Add the cherry tomatoes and stir to combine.
Pour in the reserved pasta water and lemon juice, stirring to create a light sauce. Season with salt and black pepper to taste.
Add the cooked spaghetti to the skillet, tossing gently to coat the pasta in the sauce.
Garnish with freshly chopped parsley and serve hot. Enjoy this protein-packed seafood spaghetti!
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 247.6 g | 90% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 16.4 g | ||
| Protein | 205.0 g | 410% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 446 mg | 34% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5352 mg | 114% | |
*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.
