Penne Primavera with Shrimp

Penne Primavera with Shrimp - 20g Carbs, 7g Fiber

The key here is that the recipe is made from this Pasta. Take care, Gloria From the kitchen of Dreamfields Pasta

1 1/2 cups baby carrots 1 1/2 cups sugar snap peas, about 12 oz 8 oz Dreamfields Penne Rigate (3 cups uncooked) 1 Tbsp olive oil 2 cloves garlic, minced 1/4 tsp salt 1/4 tsp ground black pepper 12 oz fresh shrimp, peeled and deveined 1/4 cup white cooking wine 1/2 cup whipping cream 1 Tbsp lemon juice 3 cups baby arugula (or spinach)

1. Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions. 2. Over medium-high heat in a large skillet, heat oil. Add garlic and saut� for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.

3. In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.

Makes: 4 servings Nutrition per Serving: 483 Calories, 29g Protein, 19g Fat, 9g Saturated Fat, 176mg Cholesterol, 390mg Sodium, 20g Carbs, 7g Dietary Fiber

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 * Healthy Recipes For Diabetic Friends Y-Group