Low Sodium Seafood Spaghetti
Dive into the fresh, vibrant flavors of Low Sodium Seafood Spaghetti, a heart-healthy twist on a classic Italian favorite. This recipe features tender shrimp and scallops sautéed with garlic, cherry tomatoes, and nutrient-packed spinach, all tossed in a light, zesty sauce made from unsalted chicken broth and fresh lemon juice. Served over whole wheat spaghetti, this dish offers a wholesome, low-sodium alternative that doesn't skimp on flavor. Finished with a hint of red pepper flakes for gentle heat and a sprinkle of fresh parsley, this quick and easy seafood pasta is perfect for a weeknight dinner or an elegant, guilt-free meal for four. Packed with lean protein, fiber, and bright Mediterranean flavors, this recipe is a must-try for any seafood lover seeking a healthier option.
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Ingredients
- 12 oz whole wheat spaghetti
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 8 oz large shrimp, peeled and deveined
- 8 oz scallops
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 cup unsalted chicken broth
- 2 tbsp lemon juice
- 0.25 cup chopped fresh parsley
- 0.25 tsp red pepper flakes
- 0.5 tsp black pepper
Directions
Step 1
Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the rest. 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.
Step 3
Add the shrimp and scallops to the skillet. Cook until the shrimp turn pink and the scallops are opaque, about 3-4 minutes. Transfer them to a plate and set aside.
Step 4
In the same skillet, add cherry tomatoes and cook them for about 2-3 minutes until they begin to soften.
Step 5
Add the fresh spinach leaves to the skillet and cook until just wilted, approximately 2 minutes.
Step 6
Pour in the unsalted chicken broth and lemon juice, stirring to combine. Let the mixture simmer for about 2-3 minutes.
Step 7
Return the cooked shrimp and scallops to the skillet and gently stir to coat them in the sauce.
Step 8
Add the cooked spaghetti to the skillet along with 1/4 cup of the reserved pasta water. Toss everything together until well combined, adding more pasta water if needed.
Step 9
Season the spaghetti with black pepper and red pepper flakes to taste.
Step 10
Remove from heat and sprinkle with fresh parsley before serving warm.
Nutrition Facts
| Serving size | (1329.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1186.5 |
| Total Fat 33.4g | 0% |
| Saturated Fat 5.4g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 496.7mg | 0% |
| Sodium 1047.7mg | 0% |
| Total Carbohydrate 116.8g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 8.6g | |
| Protein 112.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 402.2mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 2793.9mg | 0% |
Source of Calories