Low Fat Spaghetti with Garlic Shrimp
Light, flavorful, and guilt-free, this Low Fat Spaghetti with Garlic Shrimp is the perfect weeknight dinner for seafood lovers. Featuring tender whole wheat spaghetti tossed in a zesty, garlic-infused sauce, this dish is elevated with juicy, perfectly cooked shrimp and a hint of red pepper flakes for subtle heat. Fresh parsley and a squeeze of lemon juice brighten up the flavors, while the low-sodium chicken or vegetable broth keeps the sauce light yet satisfying. Ready in just 30 minutes, this healthy recipe offers a delightful balance of protein, fiber, and bold Mediterranean-inspired flavors. Serve with an optional sprinkle of Parmesan for a touch of indulgence, and enjoy a nutritious, restaurant-quality meal at home. Perfect for those seeking a low-fat, high-flavor pasta dish!
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Recipe Information
Ingredients
- 8 oz Whole wheat spaghetti
- 12 oz Large shrimp (peeled and deveined)
- 1 tbsp Olive oil
- 4 Garlic cloves (minced)
- 2 tbsp Lemon juice (freshly squeezed)
- 0.5 cup Low-sodium chicken or vegetable broth
- 0.25 tsp Red pepper flakes
- 2 tbsp Fresh parsley (chopped)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Parmesan cheese (optional)
Instructions
Cook the whole wheat spaghetti in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, heat the olive oil in a large non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the lemon juice, low-sodium chicken or vegetable broth, and red pepper flakes. Stir well and bring the mixture to a gentle simmer.
Return the cooked spaghetti to the skillet, tossing it in the sauce until evenly coated. If needed, add a splash of the reserved pasta water to loosen the sauce.
Add the cooked shrimp back to the skillet and toss gently to combine. Allow everything to heat through for 1-2 minutes.
Remove the skillet from the heat and sprinkle with fresh parsley. Adjust seasoning with additional salt and black pepper if desired.
Serve the spaghetti and shrimp immediately, garnished with a light sprinkle of Parmesan cheese, if using.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 3.0 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1444 mg | 31% | |
*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.
