Penne Primavera with Shrimp

Ingredients
8 ounces Dreamfields Penne Rigate (3 cups uncooked)
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
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
1/4 cup grated Parmesan cheese
1/2 cup half & half
1 tablespoon 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 saut� 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 cream 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.
Nutritional Information (Per Serving)
Calories:
419
Protein:
30 g
Sodium:
412 mg
Cholesterol:
150 mg
Fat:
11 g
Saturated Fat:
4 g
Dietary Fiber:
7 g
Digestible Carbohydrates:
20 g