1 lb fresh or frozen shrimp in shells
16 thin stalks of asparagus
1 tsp olive oil
4 cloves garlic, minced
1/4 tsp freshly ground black pepper
6 med Roma tomatoes, seeded and chopped
1/4 cup dry white wine
1/4 tsp salt
1 tbsp butter
1 pkg (9-oz) refrigerated angel hair pasta
1/4 cup shredded fresh basil
If shrimp is frozen, thaw. Peel and devein shrimp.
Trim asparagus. Remove tips and set aside. Slice asparagus stalks on an angle into pieces about 1 to 1 1/2-inch. Set asparagus aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and pepper; cook for a few seconds, stirring constantly. Add the tomatoes and cook for a couple of minutes, stirring often.
Add the asparagus stalks, wine, and salt to the skillet and cook for 3 minutes, uncovered. Add the asparagus tips and the shrimp; cook for another 2 to 3 minutes until the shrimp are opaque. Add the butter and stir until melted.
Meanwhile, cook the pasta according to the package directions. Drain and return to the pan. Toss the asparagus mixture with the pasta along with the basil.
Yields: 4 servings
This is a diabetic friendly recipe as it has 326 calories, 41 grams carbs, 2 grams dietary fiber, and 23 grams of protein per serving. The protein is a little over half the carbs, a great ratio for diabetics.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.