Serving Size:
1/4 recipe (1 cup pasta, 6-9 shrimp, 3 tablespoons sauce)

    Diet Types:
  • Diabetes
  • Dialysis
  • Higher Potassium


  • 8 ounces bowtie pasta, uncooked
  • 3 tablespoons unsalted butter
  • 3  garlic cloves
  • 1/4 cup onion, minced
  • 1 pound raw shrimp
  • 1/2 cup whipped cream cheese
  • 1/4 cup half & half creamer
  • 1/4 cup white wine
  • 2 tablespoons fresh basil
  • 1/8 teaspoon black pepper


  1. Shell and devein shrimp.
  2. Boil 3 quarts water in a large saucepan. Add 3 cups dry bowtie pasta; cook 12 minutes, then drain.
  3. While pasta is boiling, mince garlic and onion. Melt butter in a skillet over medium heat. Add garlic and onion and cook 1 minute.  Add shrimp and cook until it turns orange, 1 to 2 minutes (do not overcook).
  4. Remove shrimp from skillet and set aside. Reduce heat to low. Add cream cheese to skillet and stir with onion, garlic and butter to make a sauce.
  5. Add half & half creamer and stir. Add the wine and stir until smooth. Return cooked shrimp to the sauce and stir to coat.
  6. Drain pasta, divide onto 4 plates and top with shrimp and garlic sauce. Season with 1/2 tablespoon chopped fresh basil and black pepper.

Helpful hints

  • Substitute frozen shrimp if fresh shrimp is unavailable.
  • Decrease pasta to 1/2 cup for a lower calorie and carbohydrate meal.

Nutrients per serving

Calories 483

Protein 32 g

Carbohydrates 46 g

Fat 19 g

Cholesterol 230 mg

Sodium 213 mg

Potassium 514 mg

Phosphorus 398 mg

Calcium 133 mg

Fiber 2.0 g

Renal and renal diabetic food choices

  • 3 meat
  • 2-1/2 starch
  • 1/2 milk
  • 1 fat

Carbohydrate choices


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