Low Fat Shrimp Scampi Pasta Recipe

This low fat shrimp scampi pasta is a lighter spin on the classic Italian-American favorite—still garlicky, lemony, and luxurious, but with only 5 grams of fat per serving. It’s a perfect heart-healthy meal that fits into a low-calorie, high-protein lifestyle. Instead of butter, we use a touch of olive oil and broth to create a flavorful, silky sauce that coats the pasta and shrimp beautifully.

About This Recipe

The magic of this dish lies in its simplicity: tender shrimp cooked in garlic and lemon, tossed with al dente pasta and a light, savory sauce. You still get that rich, garlicky flavor you expect from scampi, but without the butter overload. The lemon juice and zest make it taste fresh and bright, and a pinch of red pepper flakes adds just enough kick.

This meal is quick enough for weeknights but elegant enough for guests. It comes together in under 25 minutes using one skillet and one pot, so it’s a great option when you want fast and flavorful with minimal cleanup.

Why This Recipe Belongs in Your Diet

By swapping out butter for a small amount of olive oil and broth, this dish delivers bold flavor with much less fat. Shrimp is naturally lean and high in protein, and using whole wheat pasta adds fiber to keep you feeling full without extra calories.

What You’ll Need (Ingredients)

We’re using fresh, zesty ingredients and lean shrimp to make this low-fat scampi shine.

• 8 oz whole wheat spaghetti or angel hair: Adds fiber and keeps things light.
• 1 lb large shrimp, peeled and deveined: A lean, protein-packed main ingredient.
• 1 tbsp olive oil: Just enough to sauté the garlic and shrimp.
• 4 cloves garlic, minced: The essential flavor base of any scampi.
• 1/4 tsp red pepper flakes (optional): Adds a touch of heat.
• 1/3 cup low-sodium chicken broth: Helps build a light, flavorful sauce.
• 2 tbsp lemon juice: Brings brightness and cuts through the richness.
• 1 tsp lemon zest: Enhances the lemony flavor in a big way.
• 1/2 tsp salt: For balance.
• 1/4 tsp black pepper: Adds gentle warmth.
• 2 tbsp chopped fresh parsley: Fresh, herby finish.

How to Make Low Fat Shrimp Scampi Pasta

1. Cook the pasta: Boil spaghetti according to package directions. Drain and set aside.
2. Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cook for 1 minute until fragrant.
3. Cook the shrimp: Add shrimp to the skillet. Cook 2–3 minutes per side until opaque. Remove and set aside.
4. Make the sauce: Add chicken broth, lemon juice, and zest to the skillet. Simmer for 2–3 minutes to reduce slightly.
5. Toss everything together: Return shrimp and pasta to the pan. Add salt, pepper, and parsley. Toss until everything is well coated.
6. Serve: Plate and enjoy with extra lemon if desired.

Recipe Tips and Variations

• Use zucchini noodles for a low-carb variation.
• Add steamed asparagus or spinach for extra color and nutrients.
• For more lemon punch, serve with lemon wedges.
• If using frozen shrimp, make sure to thaw and pat them dry before cooking.

How to Store Leftovers

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth to keep the pasta from drying out. Not recommended for freezing.

Nutrition Facts

• Serving Size: 1.5 cups
• Calories: 325 kcal
• Fat: 5 g
• Carbohydrates: 34 g
• Protein: 28 g
• Sodium: 380 mg

Try More Recipes:

• Low-Fat Shrimp Alfredo Pasta Recipe
• Low Fat Garlic Shrimp Pasta Recipe
• Low Fat Shrimp Pasta Salad Recipe
• Low Fat Pasta Primavera With Chicken Recipe