Penne Primavera with Shrimp

The key here is that the recipe is made from this pasta. Take care, Gloria
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * From "The Kitchen of Dreamfield's Pasta"
 * Makes: 4 Servings

Ingredients

 * 1½ cups baby carrots
 * 1½ cups sugar snap peas, about 12 oz
 * 8 oz Dreamfield's penne rigate (3 cups uncooked)
 * 1 tbsp olive oil
 * 2 cloves garlic, minced
 * ¼ tsp salt
 * ¼ tsp ground black pepper
 * 12 oz fresh shrimp, peeled and deveined
 * ¼ cup white cooking wine
 * ½ cup whipping cream
 * 1 tbsp lemon juice
 * 3 cups baby arugula (or spinach)

Directions

 * 1) Bring 2 quarts of water to a boil in a large pot.
 * 2) Add carrots and snap peas and cook for 3 minutes.
 * 3) Remove with a slotted spoon.
 * 4) Add pasta to the boiling water and cook according to package directions.
 * 5) Over medium-high heat in a large skillet, heat oil.
 * 6) Add garlic and sauté for 1 minute.
 * 7) Add carrots, snap peas,salt and pepper and cook for 2 minutes.
 * 8) Add shrimp and wineand cook until wine has evaporated.
 * 9) Add cream and lemonjuice, reduce heat and simmer for 3 minutes.
 * 10) In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese.
 * 11) Serve immediately.

Nutritional information
Per Serving:
 * 483 calories
 * 29 g protein
 * 19 g fat
 * 9 g saturated fat,
 * 176 mg cholesterol
 * 390 mg sodium
 * 20 g carbs
 * 7 g dietary fiber