Source: Dreamfields Foods

Penne in a creamy lemon-wine sauce with shrimp and vegetables.

Servings

1.5 cup baby carrots
12 oz sugar snap peas
8 oz Dreamfields Penne Rigate
1 tbsp olive oil
2 medium garlic cloves , minced
0.25 tsp salt
0.25 tsp black pepper
12 oz raw medium shrimp , peeled and deveined
0.25 cup cooking wine
0.5 cup half & half
1 tbsp fresh lemon juice
24 oz arugula (equal to 3 cups)
0.25 cup grated parmesan cheese, low sodium

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 saute 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.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.