Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups baby carrots
- 1½ cups sugar snap peas, about 12 oz
- 8 oz Dreamfield's penne rigate (3 cups uncooked)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 12 oz fresh shrimp, peeled and deveined
- ¼ cup white cooking wine
- ½ cup whipping cream
- 1 tbsp lemon juice
- 3 cups baby arugula (or spinach)
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 sauté for 1 minute.
Add carrots, snap peas,salt and pepper and cook for 2 minutes.
Add shrimp and wineand cook until wine has evaporated.
Add cream and lemonjuice, 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.