Low Cal Shrimp Pasta
Dive into a wholesome and flavorful meal with this Low-Cal Shrimp Pasta, a perfect choice for health-conscious food lovers. This recipe features tender shrimp sautéed in olive oil with fragrant garlic, juicy cherry tomatoes, and nutrient-packed baby spinach, all tossed with al dente whole wheat spaghetti. A splash of zesty lemon juice and a gentle kick of red chili flakes elevate the dish with vibrant flavor, while fresh parsley adds a bright, herby finish. Ready in just 30 minutes, this satisfying pasta is low in calories but big on taste, making it an ideal option for busy weeknights. Customize it with a sprinkle of Parmesan for extra indulgence and enjoy a guilt-free, crowd-pleasing dinner that’s packed with protein, fiber, and freshness.
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Recipe Information
Ingredients
- 300 grams shrimp, peeled and deveined
- 200 grams whole wheat spaghetti
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 200 grams cherry tomatoes, halved
- 100 grams baby spinach leaves
- 2 tablespoons lemon juice
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and black pepper. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the halved cherry tomatoes and red chili flakes. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the baby spinach to the skillet and cook for another 1-2 minutes until wilted.
Return the cooked shrimp to the skillet. Add the cooked spaghetti, lemon juice, and a splash of the reserved pasta water. Toss everything together to combine. If the mixture seems dry, add more pasta water a little at a time.
Taste and adjust seasoning with additional salt, black pepper, or lemon juice as needed.
Sprinkle with chopped fresh parsley and, if desired, grated Parmesan cheese. Serve immediately and enjoy your low-cal shrimp pasta!
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 623 mg | 13% | |
*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.
