Skinny Garlic Shrimp Pasta

Skinny Garlic Shrimp Pasta

A light, lemony pasta tossed with juicy shrimp, garlic, herbs, white wine, and a touch of Parmesan—delivering full flavor without the heaviness of a cream sauce.

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Ingredients (4 servings)

For the Pasta

• 8 oz whole-wheat spaghetti, thin spaghetti, or angel-hair pasta

• 1 tablespoon olive oil

• 1 tablespoon light butter (or 2 tsp regular butter)

• 5–6 garlic cloves, finely minced

• 1 lb medium or large shrimp, peeled and deveined

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional but recommended)

• ½ cup low-sodium chicken broth or seafood broth

• ¼ cup dry white wine (or additional broth + 1 tablespoon lemon juice)

• Zest of 1 lemon

• Juice of 1 lemon (about 3 tablespoons)

• ½ cup cherry tomatoes, halved (optional but adds freshness)

• 2 cups fresh baby spinach (optional)

• ¼ cup freshly grated Parmesan cheese

• 2 tablespoons chopped fresh parsley

• Extra lemon wedges, for serving

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Instructions

1. Cook the pasta

1. Bring a large pot of salted water to a boil.

2. Cook your pasta until just al dente—thin pasta cooks quickly, so check early.

3. Before draining, reserve ½ cup of pasta cooking water (this helps emulsify the sauce).

4. Drain and set aside.

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2. Sauté the shrimp

1. Heat the olive oil and light butter in a large skillet over medium heat.

2. Add the minced garlic and sauté just until fragrant—about 30–45 seconds, not browning.

3. Add the shrimp, sprinkle with salt, pepper, and red pepper flakes.

4. Cook for 1½–2 minutes per side, until the shrimp turn pink and opaque.

5. Transfer cooked shrimp to a plate to prevent overcooking.

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3. Build the light garlic-lemon sauce

1. In the same skillet, add the wine and broth.

2. Bring to a simmer, scraping up any browned bits for flavor.

3. Add lemon zest, lemon juice, and tomatoes (if using).

4. Simmer 2–3 minutes, letting the liquid reduce slightly.

5. Stir in the fresh spinach until wilted (optional).

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4. Finish the pasta

1. Add the cooked pasta directly to the skillet.

2. Toss gently to coat with the sauce.

3. Add a splash of the reserved pasta water if you want a silkier, lighter coating.

4. Return the shrimp to the skillet and toss again.

5. Remove from heat and sprinkle with Parmesan and parsley.

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Tips for Keeping It Skinny

• Use whole-wheat pasta or chickpea pasta for added fiber and protein.

• Light butter adds creaminess with less fat, but you can omit it and use all olive oil.

• Shrimp cooks fast—pull it off heat early to keep it tender and reduce the need for added fats.

• Lemon zest + juice provide bright flavor with minimal calories.

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Flavor Variations

• Skinny Cajun Shrimp Pasta: Add 1 teaspoon Cajun seasoning to the shrimp.

• Extra Veggie Version: Add sliced zucchini, asparagus, or broccoli florets during the sauce stage.

• Skinny Creamy Garlic Shrimp Pasta: Stir in 3 tablespoons of Greek yogurt off-heat for creaminess.

• Mediterranean Style: Add capers, chopped olives, and sun-dried tomatoes.

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Serving Suggestions

• Serve with a crisp green salad with lemon vinaigrette.

• Add roasted cherry tomatoes for extra sweetness.

• Pair with sparkling water with lemon or lime.

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Storage

• Refrigerate leftovers for up to 2 days.

• Reheat gently in a skillet with a tablespoon of broth or water—avoid overcooking the shrimp.

OTHER RECIPES

Ingredients

• 8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
• 4 cups fresh baby spinach leaves
• 1 1/2 cups halved cherry tomatoes
• 3 teaspoons olive oil
• 1 medium onion, finely chopped (1/2 cup) 
• 1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
• 3 cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
• 1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons chopped fresh parsley
• 2 tablespoons butter

Directions

1 In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2 While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.

3 Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix. Enjoy it!

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