Penne Primavera with Shrimp

Description

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