Penne Primavera with Shrimp

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

Source: Dreamfields