Fusilli And Shrimp

Recipe Ingredients

		Olive oil cooking spray - as needed
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
2 tablespoons	30ml	Minced garlic
1/2 cup	118ml	Dry white wine
1 1/2 lbs	681g / 24oz	Fresh plum tomatoes - peeled, seeded,
		And chopped
		= (or a 28-oz can low-sodium Italian
		Tomatoes drained well and chopped)
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Minced fresh chives
2 tablespoons	30ml	Chopped flat leaf parsley
12 oz	340g	Fusilli pasta

Recipe Instructions

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

Spray a large skillet and add the garlic. Saute 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

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