Low Fat Shrimp Scampi Pasta
Upgrade your weeknight dinner routine with this irresistible Low Fat Shrimp Scampi Pasta that's big on flavor yet easy on the waistline. Featuring tender whole wheat spaghetti and succulent shrimp, this lightened-up twist on a classic combines the zesty brightness of lemon juice and zest, a hint of garlic, and a touch of red pepper flakes for the perfect balance of savory and tangy heat. With just 15 minutes of prep time and a quick 20-minute cook, this recipe is perfect for busy evenings, offering a wholesome, high-protein meal that doesn't skimp on taste. Finished with a sprinkle of fresh parsley, it pairs beautifully with a crisp green salad or steamed veggies for a complete and satisfying dish. Whether you're seeking healthy alternatives or just love Mediterranean-inspired flavors, this low-fat shrimp scampi pasta is bound to delight your taste buds while keeping things nutritious and guilt-free.
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Recipe Information
Ingredients
- 8 ounces whole wheat spaghetti
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 medium lemon, juiced
- 1 teaspoon lemon zest
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the shrimp to the skillet. Cook for about 2-3 minutes per side or until the shrimp is opaque and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the low-sodium chicken broth, lemon juice, lemon zest, and red pepper flakes. Stir well and bring to a gentle simmer, allowing the liquid to reduce slightly for about 3-4 minutes.
Return the cooked shrimp to the skillet. Add the drained spaghetti to the skillet as well, tossing everything together until the pasta is well coated with the sauce.
Season with salt and black pepper to taste. Cook for an additional 1-2 minutes to heat through.
Remove from heat and sprinkle with freshly chopped parsley.
Serve immediately, garnishing with additional parsley if desired.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 5.8 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2264 mg | 48% | |
*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.
