Low Sodium Seafood Spaghetti
Dive into a healthier twist on an Italian classic with this Low Sodium Seafood Spaghetti, a flavorful and heart-smart dish brimming with fresh ingredients and vibrant flavors. This easy-to-make recipe combines tender whole wheat spaghetti with succulent shrimp, scallops, juicy cherry tomatoes, and a nutrient-packed dose of fresh spinach. The light, zesty sauce made with unsalted chicken broth, garlic, lemon juice, and olive oil perfectly complements the natural sweetness of the seafood. A dash of red pepper flakes adds just the right amount of heat, while fresh parsley ties it all together for a refreshing finish. With a quick cook time of under 30 minutes, this wholesome seafood pasta dish is ideal for busy weeknights or an elegant yet healthy dinner option. Perfect for those looking for a low sodium meal without compromising on taste, it’s a must-try for seafood and pasta lovers alike!
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Recipe Information
Ingredients
- 12 oz whole wheat spaghetti
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 8 oz large shrimp, peeled and deveined
- 8 oz scallops
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 cup unsalted chicken broth
- 2 tbsp lemon juice
- 0.25 cup chopped fresh parsley
- 0.25 tsp red pepper flakes
- 0.5 tsp black pepper
Instructions
Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the rest. 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.
Add the shrimp and scallops to the skillet. Cook until the shrimp turn pink and the scallops are opaque, about 3-4 minutes. Transfer them to a plate and set aside.
In the same skillet, add cherry tomatoes and cook them for about 2-3 minutes until they begin to soften.
Add the fresh spinach leaves to the skillet and cook until just wilted, approximately 2 minutes.
Pour in the unsalted chicken broth and lemon juice, stirring to combine. Let the mixture simmer for about 2-3 minutes.
Return the cooked shrimp and scallops to the skillet and gently stir to coat them in the sauce.
Add the cooked spaghetti to the skillet along with 1/4 cup of the reserved pasta water. Toss everything together until well combined, adding more pasta water if needed.
Season the spaghetti with black pepper and red pepper flakes to taste.
Remove from heat and sprinkle with fresh parsley before serving warm.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 8.6 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2794 mg | 59% | |
*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.
