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Penne Primavera with Shrimp

Penne Primavera
with Shrimp

1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
8 ounces Penne Rigate (3 cups uncooked)
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces fresh shrimp, peeled and deveined
1/4 cup white cooking wine
1/2 cup half and half
1 tablespoon lemon juice
3 cups baby arugula (or spinach)
1/4 cup grated Parmesan cheese


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 wine and cook until wine has evaporated. Add half and half 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.

Serves: 4

Nutritional Facts Per Serving: Calories: 419, protein: 30g, fat: 11g, fiber: 7g, total carbohydrates: 53g (when Dreamfields brand Penne Rigate used, digestible carbohydrates are 20g)


This page is updated monthly.
Revised:  September 18, 2017