Low Sodium Garlic Butter Shrimp Pasta
Indulge in the perfect union of bold flavors and heart-healthy eating with this Low Sodium Garlic Butter Shrimp Pasta recipe. Featuring succulent shrimp sautéed in a luscious combination of unsalted butter, olive oil, and aromatic garlic, this dish delivers restaurant-worthy taste without the excess sodium. A sprinkle of red pepper flakes adds a touch of heat, while fresh lemon juice brightens the dish with a citrusy zing. Tossed with wholesome whole wheat spaghetti and garnished with fresh parsley, this 30-minute meal is both nutritious and satisfying. Perfect for weeknight dinners, this low sodium pasta dish proves that flavor doesn’t have to come at the expense of health. Serve with a squeeze of fresh lemon for an irresistible finishing touch!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 6 pieces garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh parsley, chopped
- 12 ounces whole wheat spaghetti
- 4 quarts water for boiling pasta
- 1 piece lemon, sliced into wedges
Instructions
Bring 4 quarts of water to a boil in a large pot. Once boiling, add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until fragrant, making sure the garlic does not burn.
Increase the heat to medium-high and add the shrimp to the skillet. Cook for about 2 minutes on each side, or until the shrimp turn pink and are cooked through.
Reduce the heat to low, and add the fresh lemon juice, remaining 2 tablespoons of butter, and freshly ground black pepper. Stir until the butter melts and everything is well combined.
Add the cooked spaghetti to the skillet with the shrimp and toss to coat. If the pasta seems dry, gradually add some of the reserved pasta water until the desired consistency is reached.
Stir in the chopped fresh parsley and remove from heat.
Serve the pasta with additional parsley on top and lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 8.5 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 558 mg | 43% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2275 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.
