Low Sodium Spaghetti with Garlic Shrimp
Savor a delightful and heart-healthy meal with this Low Sodium Spaghetti with Garlic Shrimp recipe, a flavorful twist on a classic favorite. Featuring tender, perfectly seasoned shrimp sautéed in a luscious garlic-lemon sauce, this dish pairs beautifully with low sodium or whole wheat spaghetti for a wholesome and satisfying experience. Fresh parsley, a dash of red pepper flakes for heat, and a hint of salt-free Italian seasoning elevate the flavors, while reserved pasta water ensures a light, silky texture in every bite. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners and is thoughtfully crafted to be low in sodium without compromising on taste. Serve it hot with a squeeze of fresh lemon for an elegant and guilt-free meal!
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Recipe Information
Ingredients
- 8 ounces Spaghetti (low sodium or whole wheat preferred)
- 12 ounces Shrimp (peeled and deveined, medium-sized)
- 2 tablespoons Olive oil
- 4 cloves Fresh garlic (minced)
- 1 large Lemon (juice and zest)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoons Red pepper flakes (optional)
- 0.25 teaspoons Black pepper (freshly ground)
- 1 tablespoon Unsalted butter
- 0.5 cup Pasta water (reserved)
- 0.5 teaspoons Salt-free Italian seasoning (optional)
Instructions
Bring a large pot of water to a boil. Cook the spaghetti according to the package instructions until al dente, which usually takes 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water for later use. Drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Pat the shrimp dry with a paper towel and season lightly with black pepper (and the salt-free Italian seasoning, if using). Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Allow the butter to melt, then add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
Reduce the heat to low and stir in the lemon juice, lemon zest, and reserved pasta water. Simmer for 2 minutes to allow the flavors to combine.
Add the cooked spaghetti to the skillet and toss to coat in the garlic-lemon sauce. Adjust the consistency with a bit more reserved pasta water, if needed.
Return the cooked shrimp to the skillet and toss gently to combine with the pasta. Let everything heat through for an additional 1-2 minutes.
Remove the skillet from heat and sprinkle with the chopped fresh parsley for garnish.
Serve immediately with an extra squeeze of lemon, if desired.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 3.6 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1483 mg | 32% | |
*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.
