Triple-quick shrimp and pasta

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Cook pasta according to package directions, omitting salt and fat. Add shrimp during last 4 minutes of cooking. Add asparagus during last 3 minutes of cooking; cook until shrimp are pink and opaque. Drain and return to saucepan.

Add tomatoes, vinaigrette, garlic, and rosemary. Toss until well blended. Stir in basil and Parmesan cheese.

Yield: 4 servings. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 230, Carbohydrates: 27 g, Protein: 16 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 76 mg, Sodium: 766 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 bread/starch, 1 fat, 1 meat.

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