Low Sodium Creamy Prawn Pasta
Indulge in the rich and satisfying flavors of "Low Sodium Creamy Prawn Pasta," a healthier spin on a classic favorite. This delectable dish pairs tender, succulent prawns with wholesome whole wheat spaghetti, all enveloped in a luscious, velvety sauce made from heavy cream, a hint of lemon, and low sodium chicken broth. Fresh garlic, unsalted butter, and cherry tomatoes elevate this pasta with layers of vibrant flavors, while grated Parmesan adds a subtle touch of indulgence. Perfect for weeknight dinners or special gatherings, this recipe comes together in just 35 minutes and serves four. Garnish with aromatic fresh basil for a restaurant-quality meal that's light on sodium but big on taste. A must-try for seafood lovers and pasta enthusiasts seeking a guilt-free yet creamy delight!
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Recipe Information
Ingredients
- 300 grams Prawns (peeled and deveined)
- 250 grams Whole wheat spaghetti
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 1 handful Fresh basil leaves
- 0.5 teaspoon Ground black pepper
- 0.25 cup Low sodium chicken broth
- 0.25 cup Parmesan cheese (grated)
- 100 grams Cherry tomatoes (halved)
Instructions
Bring a large pot of water to a boil and cook the whole wheat spaghetti according to the package directions until al dente, then drain and set aside.
Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the prawns and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the prawns from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until the garlic is fragrant.
Add the unsalted butter, allowing it to melt, then pour in the low sodium chicken broth. Let simmer for about 2 minutes to slightly reduce.
Lower the heat to medium-low and add the heavy cream. Stir well to combine and let it gently heat through for 2-3 minutes.
Stir in the lemon zest, lemon juice, and ground black pepper, then add the cooked spaghetti back into the skillet. Toss to coat the pasta evenly with the sauce.
Add the cooked prawns back into the skillet along with the cherry tomatoes and gently toss everything together for about 2-3 minutes until heated through.
If the sauce is too thick, add a splash of pasta water to reach the desired consistency.
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and integrated into the sauce.
Serve the creamy prawn pasta hot, garnished with fresh basil leaves for an aromatic finish.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 6.0 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 849 mg | 65% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1657 mg | 35% | |
*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.
