Low Sodium Shrimp Pasta Recipe

Healthy Shrimp Scampi Pasta Lite Cravings

WEBAug 31, 2020 · Remove shrimp to a plate and set aside. In the same skillet, over medium heat, add butter and remaining tsp of olive oil. …

Rating: 5/5(8)
1. Boil pasta according to package direction, making sure you salt your water before adding the pasta. Don't forget to measure out 1/2 cup of the pasta water before you drain your noodles. Set pasta and reserved cooking water aside.
2. In a large skillet, over medium-high heat, add in 1 tsp olive oil. Add shrimp and sprinkle with 1/2 tsp salt and cracked pepper to taste. Saute shrimp, flipping once, until almost cooked through, about 2-3 minutes total. Remove shrimp to a plate and set aside.
3. In the same skillet, over medium heat,add butter and remaining tsp of olive oil. Saute garlic and red pepper flakes for 30 seconds, then add in white wine and pasta water. Reduce heat to simmer and cook until liquid has reduced by half, 7-10 minutes.
4. Add remaining 1/2 tsp of salt to liquid. Add shrimp and its juices back to the skillet, then add in the cook pasta. Toss everything together over medium heat until sauce starts to absorb into the pasta, around 2-4 minutes.

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Garlic Shrimp Pasta – WellPlated.com

WEBSep 23, 2022 · When shrimp is cooked through, remove it to a plate. Shrimp cooks in 3 to 4 minutes. Cook the vegetables and remaining …

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
2. Meanwhile, rinse the shrimp and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.
3. Heat the remaining 1 tablespoon olive oil over medium high. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
4. Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.

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