This recipe will work for some diabetics and not for some. You know your own blood sugar levels so make your own decision about this recipe.
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 good ratio for diabetics.
Note: I got this recipe from a Better Homes and Gardens Low Calorie Recipe Book