Low Sodium Shrimp Scampi Pasta
Savor the bright, zesty flavors of this Low Sodium Shrimp Scampi Pasta, a lighter twist on a classic Italian favorite. This heart-healthy recipe marries tender, juicy shrimp with perfectly cooked whole wheat spaghetti, all tossed in a fragrant garlic-lemon sauce made with unsalted butter and olive oil. Red pepper flakes add a subtle kick, while fresh parsley and lemon zest bring a burst of freshness to each bite. With no added salt, this dish relies on bold, natural ingredients to deliver incredible flavor, making it ideal for those watching their sodium intake. Ready in just 35 minutes, this elegant yet easy meal is perfect for cozy weeknight dinners or casual entertaining, served warm with a squeeze of fresh lemon juice for a finishing touch.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces whole wheat spaghetti
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper, freshly ground
- 4 pieces lemon wedges, for serving
Instructions
Bring a large pot of water to a boil. Cook the spaghetti according to package directions until al dente. Drain the pasta, reserving 1 cup of pasta water.
In a large skillet over medium heat, melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until the garlic is fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Pour in the reserved pasta water and lemon juice, and cook for 2-3 minutes until the sauce slightly reduces.
Add the cooked pasta and shrimp back to the skillet, tossing to coat in the sauce. Sprinkle in the lemon zest and chopped parsley, and mix well to combine.
Season the dish with freshly ground black pepper to taste. Toss everything gently to ensure even distribution of ingredients.
Serve the shrimp scampi pasta warm, garnished with additional parsley and fresh lemon wedges on the side.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 7.3 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2101 mg | 45% | |
*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.
