3 cups uncooked penne pasta (about 12 ounces)
1 tablespoon butter, divided
1 tablespoon olive oil, divided
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined, divided
1/2 teaspoon crushed red pepper flakes, divided
1 jar (24 ounces) marinara sauce
3/4 cup half-and-half cream
4 cups chopped fresh spinach
1In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
2In a large skillet, heat half of the butter and half of the oil over medium-high heat. Saute half of the shrimp with 1/4 teaspoon pepper flakes until shrimp turn pink, 3 to 5 minutes; remove from pan. Repeat.
3In same pan, heat marinara sauce and cream just to a boil over medium heat, stirring to blend. Stir in spinach until wilted; add to pasta. Stir in shrimp; heat through.
Prep/Total Time: 30 min.
Makes 6 servings
1-2/3 cups: 395 calories, 12g fat (4g saturated fat), 206mg cholesterol, 702mg sodium, 38g carbohydrate (9g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1