Spicy Creamy Low Fat Shrimp Pasta
Satisfy your cravings without the guilt with this Spicy Creamy Low Fat Shrimp Pasta, a quick and nutritious dinner that’s packed with bold flavors and wholesome ingredients. Featuring tender whole wheat spaghetti, succulent shrimp, and a lusciously smooth low-fat cream cheese sauce, this dish is spiced with fragrant garlic, red chili flakes, and a hint of cayenne for a fiery kick. Balanced by a touch of Parmesan and fresh parsley, the creamy sauce is made lighter with low-sodium chicken broth for a health-conscious twist. Ready in just 30 minutes, this vibrant pasta dish is perfect for weeknight meals or entertaining guests, offering a restaurant-quality experience in the comfort of your kitchen!
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Recipe Information
Ingredients
- 8 oz whole wheat spaghetti
- 1 lb raw shrimp (peeled and deveined)
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp red chili flakes
- 4 oz low-fat cream cheese
- 1 cup low-sodium chicken broth
- 0.25 cup grated Parmesan cheese
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and red chili flakes, cooking for about 1 minute until fragrant.
Add the shrimp to the skillet. Sprinkle with paprika, cayenne pepper, salt, and black pepper. Cook for about 2-3 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Lower the heat to medium-low. Add the low-fat cream cheese and chicken broth to the same skillet. Stir until the cream cheese is fully melted and the sauce becomes smooth, about 3-4 minutes.
Stir in the grated Parmesan cheese and lemon juice. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
Add the cooked spaghetti to the skillet and toss to coat in the creamy sauce. Return the cooked shrimp to the skillet and gently mix to combine.
Sprinkle the chopped parsley over the pasta and adjust seasoning with additional salt or black pepper, if needed.
Serve immediately, garnished with extra parsley or Parmesan cheese, if desired.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 449 mg | 10% | |
*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.
