Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and saute for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add half & half and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and parmesan cheese. Serve immediately.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 63.8mg||20 %|
|Sodium 177.8mg||6 %|
|Potassium 402.3mg||11 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 40g|
|Protein 9.5g||14 %|
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Calories per serving: 293
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