Pinot Grigio & Seafood Pasta (Skinny Version)

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So I realize that I share a lot of dinner recipes with you guys, but I can’t help it, because how yummmmy does this look?!

I promise I’ll start sharing more lunch recipes for you guys (I’m thinking something like “The Lazy Girl Meal Prep”!!), it’s just that dinner is where I  really like to get creative.

I love cooking in general, it’s super therapeutic for me. Kind of in the same way that running is, but then again, not at all lol.

Colton is always asking if he can help me cook dinner, or what he can do, but unless it’s just helping me chop, then I want him out of the kitchen.

Another thing I have noticed about my cooking habits, is that I cannot follow a recipe for the life of me. I aways think that my way, is the better or healthier way. I swap ingredients like it’s nothing, which is sort of what I did with this recipe!

I told you guys that I bought Giada’s Feel-Good Food Cookbook while in Vegas, and I have been reading it cover to cover getting inspiration. It’s centered around healthy recipes that are lower in fat & calories, yet still have all of the amazing flavors that her normal recipes have.

This particular recipe is a mixture of one of her “not so healthy recipes” with one of the ones from this cook book. I am not usually a pasta person, if it were me, I would completely substitute the pasta in general for zucchini pasta, but I wanted to make this for Colton since he never complains about my healthy recipes and weird vegetable substitutions.

Enjoy you guys!!


1 container Ancient Grain Spaghetti

1 tbs coconut oil

3 shallots

2 garlic cloves

3/4 cup sun dried tomatoes

8 ounces (1 cup) Pinot Grigio

1 pound shrimp/ peeled / deveined

1 pounds clams washed

1 tsp pink himalayan salt

1 tsp ground black pepper

2 cups arugula


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook about 8 to 10 minutes stirring occasionally. Make sure that the pasta still isn’t too tender, it should still be slightly stiff.  Drain pasta.

While the spaghetti is cooking, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes. Next add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, which is about 7 minutes. If all the clams have popped open, you can pretty much tell that it’s done.

Lastly, add the spaghetti to the seafood mixture. Sprinkle the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.



Nutrition per serving: Serves: 6; Calories: 312; Fat: 7.1(g); Carbs: 33.3(g); Protein: 22.2(g); Sodium: 190(g); Fiber: 2.4(g)

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