Articles & Recipes

Angel-Hair Pasta with Shrimp, Sun-Dried Tomatoes and Peppers (diabetes-friendly)

June 1, 2018

Want a taste of the Mediterranean in under 30 minutes? Try this savory dish to take your taste buds on a trip. Serve with a side of sautéed spinach or broccoli.

Ingredients Makes 2 servings

12 medium shrimp, peeled and deveined 12
1 tsp freshly ground black pepper 5 mL
1 tsp dried Italian seasoning 5 mL
4 oz angel-hair pasta 125 g
2 tsp olive oil 10 mL
1 clove garlic, minced 1
1 medium green bell pepper, finely chopped 1
1⁄2 cup dry-packed sun-dried tomatoes, finely chopped 125 mL

1⁄4 cup chopped onion 60 mL
1⁄2 cup shredded fontina cheese 125 mL
1 tsp hot pepper flakes 5 mL


  1. In a medium bowl, season shrimp with pepper and Italian seasoning, tossing to coat. Set aside.
  2. In a pot of boiling water, cook pasta according to package directions. Drain and set aside.
  3. In a large skillet, heat oil over medium-high heat. Add garlic, green pepper, sun-dried tomatoes and onion. Cook, stirring occasionally, for about 2 minutes or until green pepper is tender-crisp and onion is slightly softened.
  4. Add seasoned shrimp to skillet and cook, stirring occasionally, for 5 minutes or until shrimp are pink, firm and opaque. Remove from heat.
  5. Add pasta to skillet. Top with cheese and sprinkle with hot pepper flakes. Toss and serve immediately.
You can substitute Romano or manchego cheese for the fontina. Garnish with fresh basil or parsley. If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe and save half for leftovers. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave on Medium (50%) power for 1 to 2 minutes or until heated through.


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