Low Fat Shrimp Scampi Pasta
Lighten up your dinner routine with this Low Fat Shrimp Scampi Pasta, a healthier twist on the classic Italian favorite! Featuring tender whole wheat spaghetti and succulent shrimp cooked to perfection, this dish is tossed in a zesty, garlic-infused sauce made with low-sodium chicken broth, fresh lemon juice, and a hint of red pepper flakes for a subtle kick. By using olive oil and forgoing butter, this recipe keeps the flavor rich while significantly reducing fat content. Topped with fresh parsley for a pop of color and freshness, this quick and easy 35-minute meal is perfect for busy weeknights or an elegant yet guilt-free dinner. Serve it up with a side salad or steamed veggies for a complete and satisfying low-fat feast! Optimize your meal prep and feel great about what you’re eating with this wholesome, flavorful shrimp scampi pasta.
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Ingredients
- 8 ounces whole wheat spaghetti
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 medium lemon, juiced
- 1 teaspoon lemon zest
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh parsley, chopped
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 3
Add the shrimp to the skillet. Cook for about 2-3 minutes per side or until the shrimp is opaque and cooked through. Remove the shrimp from the skillet and set aside.
Step 4
In the same skillet, pour in the low-sodium chicken broth, lemon juice, lemon zest, and red pepper flakes. Stir well and bring to a gentle simmer, allowing the liquid to reduce slightly for about 3-4 minutes.
Step 5
Return the cooked shrimp to the skillet. Add the drained spaghetti to the skillet as well, tossing everything together until the pasta is well coated with the sauce.
Step 6
Season with salt and black pepper to taste. Cook for an additional 1-2 minutes to heat through.
Step 7
Remove from heat and sprinkle with freshly chopped parsley.
Step 8
Serve immediately, garnishing with additional parsley if desired.
Nutrition Facts
| Serving size | (1065.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 934.9 |
| Total Fat 18.1g | 0% |
| Saturated Fat 3.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 857.3mg | 0% |
| Sodium 2977.6mg | 0% |
| Total Carbohydrate 76.8g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 5.8g | |
| Protein 126.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 543.1mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2264.4mg | 0% |
Source of Calories