Low Fat Zesty Shrimp and Pasta
Elevate your weeknight dinner game with this healthy and flavorful Low Fat Zesty Shrimp and Pasta recipe! Featuring tender whole wheat spaghetti and succulent shrimp, this dish is infused with the bright, citrusy kick of lemon zest and juice, balanced perfectly by a touch of crushed red pepper for subtle heat. A light, fragrant sauce made with garlic, olive oil, and low-sodium broth keeps it both indulgent and heart-smart. Ready in just 30 minutes, this quick and easy seafood pasta is perfect for busy nights without compromising on taste or nutrition. Garnish with fresh parsley and a sprinkle of Parmesan for a restaurant-quality meal that’s as beautiful as it is delicious. Enjoy an irresistible, low-calorie pasta dish everyone will love!
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Recipe Information
Ingredients
- 12 ounces whole wheat spaghetti
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 cup low sodium chicken or vegetable broth
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup Parmesan cheese (optional, for serving)
Instructions
Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet, season with a pinch of salt and black pepper, and cook for 2-3 minutes per side or until opaque and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 1-2 minutes, stirring frequently, until fragrant but not browned.
Stir in the lemon zest, lemon juice, chicken or vegetable broth, and crushed red pepper flakes. Bring to a gentle simmer and cook for 3-4 minutes to allow the flavors to combine.
Return the cooked shrimp to the skillet, along with the drained spaghetti. Toss everything together, adding reserved pasta water as needed to create a light sauce.
Remove from heat and stir in the chopped fresh parsley. Adjust salt and pepper to taste.
Serve immediately, topped with a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 4.6 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 929 mg | 71% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1948 mg | 41% | |
*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.
