Penne Primavera with Shrimp Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 8 ounces Dreamfields Penne Rigate (3 cups uncooked)
  • 1 1/2 cups baby carrots
  • 1 1/2 cups sugar snap peas, about 12 ounces
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 ounces fresh shrimp, peeled and deveined
  • 1/4 cup white cooking wine
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup half & half
  • 1 tablespoon lemon juice
  • 3 cups baby arugula (or spinach)


Directions

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


Recipe Yield: Yield: 6 servings

Nutritional Information Per Serving:

Calories: 419
Calories from fat: 65
Fat: 11 grams
Saturated Fat: 4 grams
Fiber: 7 grams
Sodium: 412 milligrams
Cholesterol: 150 milligrams
Protein: 30 grams
Carbohydrates: 0 grams



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