2 cups uncooked whole-grain penne pasta
12-oz large shrimp, peeled and deveined
1/2 cup dry white wine (or chicken broth)
2 tbsp extra-virgin olive oil
1 cup sliced onion
4 garlic cloves, finely chopped
1 tsp red pepper flakes
1 lb kale greens, washed and drained
1/2 tsp salt
Grated Parmesan cheese for garnish
Cook the pasta in a large pot of boiling water approximately 9 minutes until al dente. Reserve 1 cup of the pasta water and set aside. Drain pasta and rinse*.
Heat a large skillet over medium heat; add the shrimp and wine. Cover and cook 1 to 2 minutes until the shrimp are pink and opaque; remove to a bowl and set aside.
Heat the oil in the same skillet over medium-high heat. Add onions; cook a couple of minutes until translucent. Add the garlic, and red pepper flakes; cook, stirring 1 to 2 minutes. Stir in the kale and salt. Add the reserved pasta water and cover skillet. Cook about 3 minutes until the kale is wilted.
Toss the pasta, shrimp, and kale together then dish into serving bowls. Garnish each dish with the Parmesan cheese and serve immediately.
Yield: 6 1-cup servings
Per serving: Approximately 305 cal, fat (sat 1g) 7g, protein 21g, carbs 34g, dietary fiber 6g
Diabetic exchanges: 3 meat, 2 starch
Note: This is my version of a basic recipe from an old Diabetic Cooking magazine.
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.