Low Sodium Spaghetti with Seafood

Indulge in the vibrant flavors of this Low Sodium Spaghetti with Seafood, a heart-healthy take on a coastal classic that's brimming with fresh, wholesome ingredients. Featuring tender shrimp and scallops sautéed with aromatic garlic and juicy cherry tomatoes, this dish packs restaurant-quality flavor without the excess sodium. The light, zesty sauce, made with unsalted chicken broth and a splash of fresh lemon juice, perfectly coats the al dente low-sodium or whole wheat spaghetti for a guilt-free indulgence. Finished with a hint of red pepper flakes for optional heat and a sprinkle of fresh parsley, this quick and easy recipe comes together in just 35 minutes, making it perfect for both weeknight dinners and special occasions. Serve it up with optional spiralized zucchini for a fresh and colorful twist, and enjoy a satisfying seafood pasta that’s as delicious as it is nourishing! Keywords: low sodium seafood pasta, healthy spaghetti recipe, quick seafood dinner, heart-healthy pasta recipe.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In the same skillet, add the halved cherry tomatoes. Sauté for 4-5 minutes, allowing them to soften and release their juices.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the skillet from heat and garnish with freshly chopped parsley. Optionally, add spiralized zucchini for added texture and flavor.

Step 9

Serve immediately, dividing the pasta and seafood evenly among four plates.

Nutrition Facts

Serving size	(1496.3g)

Amount per serving	% Daily Value*
Calories	1216.4

Total Fat 35.4g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 511.0mg	0%
Sodium 1194.1mg	0%
Total Carbohydrate 123.7g	0%
Dietary Fiber 20.4g	0%
Total Sugars 14.0g
Protein 113.7g	0%

Vitamin D 405.6IU	0%
Calcium 259.0mg	0%
Iron 8.8mg	0%
Potassium 2528.2mg	0%

*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.

Source of Calories

Fat: 25.1%

Protein: 35.9%

Carbs: 39.0%