Fusilli and Shrimp

Ingredients: (6 servings)

olive oil cooking spray

1	pound (480 g) medium shrimp, peeled and deveined

2	tablespoons (30 ml) minced garlic

1/2	cup (120 ml) dry white wine

1 1/2

pounds (750 g) fresh plum tomatoes, peeled, seeded, and chopped or 1 28-ounce (793 g) can low-sodium Italian tomatoes drained well and chopped

2	tablespoons (30 ml) fresh lemon juice

2	tablespoons (9 g) minced fresh chives

2	tablespoons (9 g) chopped flat leaf parsley

12	ounces (336 g) fusilli pasta

Directions:

1. Spray a sauté pan with cooking spray. Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often. Set aside.
2. Spray a large skillet and add the garlic. Sauté for 2 minutes. Add the wine and increase the heat. Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
3. 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.
4. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain well.
5. Place the fusilli in the pan with the sauce. Add the shrimp and reheat.
6. Divide among 6 pasta dishes and serve.

Per serving:	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
Diabetic exchanges:	2 very lean protein