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Penne Primavera with Shrimp
Source: Dreamfields Foods

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 1/2 Fat , 2 1/2 Vegetables , 3 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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1 1/2 cup  baby carrots
12 oz  sugar snap peas
8 oz  Dreamfields Penne Rigate
1 tbsp  olive oil
2 each  medium garlic cloves
0 1/4 tsp  salt
0 1/4 tsp  black pepper
12 oz  raw medium shrimp
0 1/4 cup  cooking wine
0 1/2 cup  half & half
1 tbsp  fresh lemon juice
24 oz  arugula
0 1/4 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.

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