Low Fat Seafood Spaghetti
Dive into a light and flavorful meal with this Low Fat Seafood Spaghetti recipe, a perfect combination of nutrition and indulgence. Made with wholesome whole wheat spaghetti, tender shrimp, and velvety scallops, this dish is packed with protein while keeping things refreshingly light. Sautéed garlic, sweet cherry tomatoes, and vibrant baby spinach provide a medley of flavors and textures, all enhanced by a zesty lemon-infused olive oil sauce with just a hint of heat from red pepper flakes. Ready in just 35 minutes, this recipe is an ideal choice for a quick, healthy and delicious dinner. Garnished with fresh parsley, it’s a beautifully simple seafood pasta dish, perfect for weeknight meals or an elegant weekend dinner. Low in fat yet rich in taste, this Mediterranean-inspired delight will transport your taste buds to a seaside escape!
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Recipe Information
Ingredients
- 12 ounces whole wheat spaghetti
- 8 ounces large shrimp, peeled and deveined
- 8 ounces scallops
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 cups baby spinach
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon zest of lemon
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley, chopped
Instructions
Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add 1 tablespoon of extra virgin olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp and scallops to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for 3-4 minutes until the seafood is opaque and cooked through. Remove the shrimp and scallops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the cherry tomatoes and cook for about 3 minutes, until they start to soften.
Stir in the baby spinach and cook for an additional 2 minutes until the spinach is wilted.
Return the cooked shrimp and scallops to the skillet. Add the lemon juice, lemon zest, and dried oregano. Toss everything together to incorporate the flavors.
Add the cooked spaghetti to the skillet and gently toss to combine, ensuring the pasta is well-coated with the sauce and ingredients.
Adjust seasoning to taste with additional salt and black pepper if needed.
Sprinkle with chopped parsley before serving.
Serve warm and enjoy your low fat seafood spaghetti.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 13.0 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3120 mg | 66% | |
*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.
