Fat-free half-and-half makes this elegant pasta dish rich and creamy, yet ideal for diabetic meal plans.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. In a large saucepan, cook pasta according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain pasta mixture and return to pan.

  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and dried thyme (if using). Cook and stir for 10 seconds. Add shrimp; cook for 2 to 3 minutes or until shrimp turn opaque, stirring frequently. Stir in half-and-half; reduce heat. Heat through. Remove from heat.

  • Add shrimp mixture and fresh thyme (if using) to the pasta mixture in pan. Toss to coat. Serve warm.

Nutrition Facts

311.1 calories; protein 25.1g 50% DV; carbohydrates 38.5g 12% DV; exchange other carbs 2.5; dietary fiber 4.2g 17% DV; sugars 4.1g; fat 6.4g 10% DV; saturated fat 1g 5% DV; cholesterol 130.3mg 43% DV; vitamin a iu 808.6IU 16% DV; vitamin c 7.8mg 13% DV; folate 47.8mcg 12% DV; calcium 90.9mg 9% DV; iron 5.8mg 32% DV; magnesium 48mg 17% DV; potassium 369mg 10% DV; sodium 156.9mg 6% DV.