Recipe Image

Pasta with Asparagus and Shrimp

  • 20 m
  • 30 m
Diabetic Living Magazine
“Fat-free half-and-half makes this elegant pasta dish rich and creamy, yet ideal for diabetic meal plans.”


    • 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


  • 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.
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