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.
Over medium-high heat in a large skillet, heat oil. Add garlic and sauté 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.
In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.
Nutritional Information (Per Serving)
About Digestible Carbohydrates:Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.
Note: If traditional pasta is used in this recipe there is a total of 65g carbohydrate.