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

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 calories; 6.4 g total fat; 1 g saturated fat; 130 mg cholesterol; 157 mg sodium. 369 mg potassium; 38.5 g carbohydrates; 4.2 g fiber; 4 g sugar; 25.1 g protein; 809 IU vitamin a iu; 8 mg vitamin c; 48 mcg folate; 91 mg calcium; 6 mg iron; 48 mg magnesium;