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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Penne Primavera with Shrimp

Source: Dreamfields Foods

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	471.7

Total Carbs	19.7 g

Dietary Fiber	8.2 g

Sugars	4.9 g

Total Fat	13.9 g

Saturated Fat	3.5 g

Unsaturated Fat	1.6 g

Potassium	78.4 mg

Protein	29.4 g

Sodium	680.0 mg

Dietary Exchanges 13.9 Fat, 2.1 Vegetables, 0.0 Fruits, 2.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup baby carrots 12.0
12 oz sugar snap peas 8.0
8 oz Dreamfields Penne Rigate 1.0
1 tbsp olive oil 2.0
2 each medium garlic cloves 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 12.0
12 oz raw medium shrimp 0.25
0 1/4 cup cooking wine 0.5
0 1/2 cup half & half 1.0
1 tbsp fresh lemon juice 24.0
24 oz arugula 0.25
0 1/4 cup grated parmesan cheese, low sodium

Directions

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.
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.
In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.