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Looking for a creamy pasta dish that’s heart-healthy, low in sodium, and still full of flavor? This Low Sodium Shrimp Pasta with Yogurt Lemon Sauce is everything you want in a comforting meal—without the salt overload. Made with whole-wheat fettuccine, protein-rich shrimp, antioxidant-packed arugula, and a zesty yogurt-lemon sauce, this recipe is perfect for anyone following the DASH Diet or simply trying to eat healthier.
Why This Recipe is Great for High Blood Pressure
This dish checks all the boxes for a DASH-approved meal:
- Low Sodium: Only 396mg per serving—well within daily DASH guidelines.
- High in Protein & Fiber: 28g of protein and 6g of fiber per serving help keep you full and satisfied.
- Rich in Potassium & Magnesium: Key minerals like potassium (626mg) and magnesium (125mg) help regulate blood pressure.
- Healthy Fats: Olive oil, shrimp, and yogurt provide heart-healthy unsaturated fats.
>>> Discover the best DASH diet books to help you enjoy low-sodium, heart-healthy eating with ease!
Low Sodium Shrimp Pasta with Yogurt Lemon Sauce Recipe
Active Time: 20 minutes
Total Time: 20 minutes
Serves: 4 servings
Ingredients
8 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
12 ounces raw shrimp, peeled & deveined (21–25 count)
2 tablespoons unsalted butter
1 tablespoon garlic, finely chopped
¼ teaspoon crushed red pepper
4 cups arugula, loosely packed
¼ cup plain whole-milk yogurt (unsweetened)
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ teaspoon salt
⅓ cup Parmesan cheese, grated, plus more for garnish
¼ cup fresh basil, thinly sliced
Instructions
- Cook the Pasta – Bring 7 cups of water to a boil. Add the whole-wheat fettuccine and cook until just tender, about 7–9 minutes. Before draining, reserve ½ cup of the cooking water.
- Sauté the Shrimp – In a large nonstick skillet, heat olive oil over medium-high. Add shrimp and cook until pink and curled, about 2–3 minutes. Remove and set aside.
- Build the Flavor – Lower the heat to medium and add unsalted butter. Stir in garlic and crushed red pepper until fragrant (about 1 minute). Add arugula and stir until just wilted, about 1 minute.
- Make It Creamy – Reduce heat to low. Add drained pasta to the skillet along with yogurt, lemon zest, and ¼ cup of the reserved pasta water. Toss until everything is creamy and coated, adding more water as needed.
- Finish the Dish – Add the cooked shrimp back in, along with lemon juice and salt. Toss gently. Remove from heat and sprinkle with Parmesan and basil.
Nutrition Information (Per Serving) – 1 1/2 cups
Calories: 403
Total Fat: 14g
Sodium: 396mg
Total Carbohydrates: 46g
Sugars: 3g
Protein: 28g
Dietary fiber: 6g
Potassium: 626mg
Magnesium: 125mg
Serving Suggestions
Serve warm, garnished with extra Parmesan and a lemon wedge if desired. Pair with a side of steamed broccoli or a simple mixed greens salad for a complete DASH-friendly meal.
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Looking for more low sodium, DASH diet meals? Don’t forget to pin this Low Sodium Shrimp Pasta with Yogurt Lemon Sauce to your Healthy Dinner or Heart-Healthy Recipes board!
