Low Sodium Spaghetti with Seafood
Dive into a deliciously healthy and heart-friendly meal with this Low Sodium Spaghetti with Seafood recipe. Featuring tender shrimp, succulent scallops, and a medley of fresh flavors like cherry tomatoes, garlic, and zesty lemon juice, this dish is a flavorful yet guilt-free way to enjoy seafood pasta. The recipe ensures a low-sodium profile by using unsalted chicken broth or low-sodium seafood stock, while whole wheat or low-sodium spaghetti adds a wholesome touch. A quick 35-minute prep and cook time make it perfect for busy weeknights, and optional zucchini spirals bring a fresh, nutrient-packed twist. Garnished with parsley and a sprinkle of red pepper flakes for a hint of heat, this seafood pasta is a light, satisfying dish that proves healthy eating can be delicious! Perfect for those watching their sodium intake without compromising on flavor.
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Recipe Information
Ingredients
- 12 oz spaghetti (low sodium or whole wheat)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 8 oz shrimp (peeled and deveined)
- 8 oz scallops
- 2 cups cherry tomatoes, halved
- 1 cup unsalted chicken broth (or low-sodium seafood stock)
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp fresh parsley, chopped
- 0.5 tsp red pepper flakes (optional)
- 0.5 tsp black pepper, freshly ground
- 1 zucchini, spiralized (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Cook the spaghetti according to the package instructions, omitting any salt. Reserve 1/2 cup of the starchy pasta water before draining and set the cooked spaghetti aside.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the shrimp and scallops to the skillet. Cook for 2-3 minutes per side, or until the shrimp turn pink and the scallops are opaque. Remove the seafood and set it aside on a plate.
In the same skillet, add the halved cherry tomatoes. Sauté for 4-5 minutes, allowing them to soften and release their juices.
Pour in the unsalted chicken broth (or low-sodium seafood stock) and freshly squeezed lemon juice. Bring the mixture to a simmer and let it reduce slightly, about 3-4 minutes.
Return the cooked shrimp and scallops to the skillet, along with the cooked spaghetti. Toss everything together to coat the pasta in the sauce. If a thinner sauce is desired, add a splash of the reserved pasta water.
Season with freshly ground black pepper and red pepper flakes (if using). Taste and adjust the seasoning as needed, keeping in mind the low-sodium requirement.
Remove the skillet from heat and garnish with freshly chopped parsley. Optionally, add spiralized zucchini for added texture and flavor.
Serve immediately, dividing the pasta and seafood evenly among four plates.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 14.0 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2528 mg | 54% | |
*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.
