Low Cal Shrimp Pasta
Dive into a wholesome and flavorful meal with this Low-Cal Shrimp Pasta, a perfect choice for health-conscious food lovers. This recipe features tender shrimp sautéed in olive oil with fragrant garlic, juicy cherry tomatoes, and nutrient-packed baby spinach, all tossed with al dente whole wheat spaghetti. A splash of zesty lemon juice and a gentle kick of red chili flakes elevate the dish with vibrant flavor, while fresh parsley adds a bright, herby finish. Ready in just 30 minutes, this satisfying pasta is low in calories but big on taste, making it an ideal option for busy weeknights. Customize it with a sprinkle of Parmesan for extra indulgence and enjoy a guilt-free, crowd-pleasing dinner that’s packed with protein, fiber, and freshness.
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Ingredients
- 300 grams shrimp, peeled and deveined
- 200 grams whole wheat spaghetti
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 200 grams cherry tomatoes, halved
- 100 grams baby spinach leaves
- 2 tablespoons lemon juice
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Directions
Step 1
Bring a large pot of salted water to boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
Step 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Step 3
Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 4
Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and black pepper. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 5
In the same skillet, add the halved cherry tomatoes and red chili flakes. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Step 6
Add the baby spinach to the skillet and cook for another 1-2 minutes until wilted.
Step 7
Return the cooked shrimp to the skillet. Add the cooked spaghetti, lemon juice, and a splash of the reserved pasta water. Toss everything together to combine. If the mixture seems dry, add more pasta water a little at a time.
Step 8
Taste and adjust seasoning with additional salt, black pepper, or lemon juice as needed.
Step 9
Sprinkle with chopped fresh parsley and, if desired, grated Parmesan cheese. Serve immediately and enjoy your low-cal shrimp pasta!
Nutrition Facts
| Serving size | (878.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 803.5 |
| Total Fat 22.0g | 0% |
| Saturated Fat 4.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 593.9mg | 0% |
| Sodium 2002.9mg | 0% |
| Total Carbohydrate 73.3g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 8.4g | |
| Protein 92.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 422.7mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 2305.2mg | 0% |
Source of Calories