Pasta with Asparagus and Shrimp

Pasta with Asparagus and Shrimp

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 ounces fresh or frozen medium shrimp in shells
  • 6 ounces dried whole wheat bow tie pasta
  • 12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons snipped fresh lemon thyme or thyme, or ½ teaspoon dried thyme, crushed
  • ⅓ cup fat-free half-and-half

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Add shrimp mixture and fresh thyme (if using) to the pasta mixture in pan. Toss to coat. Serve warm.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 311 calories; 6 g fat(1 g sat); 4 g fiber; 38 g carbohydrates; 25 g protein; 48 mcg folate; 130 mg cholesterol; 4 g sugars; 809 IU vitamin A; 8 mg vitamin C; 91 mg calcium; 6 mg iron; 157 mg sodium; 369 mg potassium
  • Nutrition Bonus: Iron (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 starch, 1 vegetable

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