Fusilli And Shrimp from Healthy Diabetic Recipes

Fusilli And Shrimp Recipe

Recipe Ingredients:

Olive oil cooking spray, as needed
1 lb medium shrimp, peeled, deveined
2 tbsp minced garlic
1/2 cup dry white wine
1 1/2 lb fresh plum tomatoes, peeled, seeded,
and chopped
= (or a 28-oz can low-sodium Italian
tomatoes drained well and chopped)
2 tbsp fresh lemon juice
2 tbsp minced fresh chives
2 tbsp chopped flat leaf parsley
12 oz fusilli pasta

Recipe Instructions:

Spray a sauté pan with cooking spray. Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often. Set aside.

Spray a large skillet and add the garlic. Sauté for 2 minutes. Add the wine and increase the heat. Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.

Add the tomatoes to the wine along with the lemon juice. Reduce the heat and simmer for 5 minutes. Add the chives and parsley and remove from the heat.

Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain well.

Place the fusilli in the pan with the sauce. Add the shrimp and reheat.

Divide among 6 pasta dishes and serve.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Very Lean Protein

Nutrition Facts: 300 calories (6% calories from fat), 20 g protein, 2 g total fat (0.3 g saturated fat), 49 g carbohydrate, 3 g dietary fiber, 108 g cholesterol, 139 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 6

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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