I've tweaked this recipe from How to Cook Everything by Mark Bittman--I know I might be able to substitute Orange SF Davinci for the orange juice, but I think it needs the acidity. Also I make this in a PC stoneware roasting pan because it keeps the dish hot till we are done eating; I'm sure a regular roasting pan is fine.

6 oz. uncooked Dreamfields Penne Pasta
3 Tbs. extra virgin olive oil
2 tsp. fresh minced rosemary leaves or 1 tsp. ground rosemary
24 oz. peeled, rinsed, dried shrimp (in 20-30 per lb. range)
1/2 cup orange juice
zest of 1 orange, finely minced
salt and pepper to taste

Cook pasta 7 minutes; drain and set aside. Preheat oven to 450F. When it is hot, warm 2 Tbs. of the oil in a 9x13 pan, then add the rosemary; return to oven until the rosemary begins to sizzle. Add the shirmp, then sprinkle with the juice, zest, salt & pepper, and remaining 1 Tbs. oil. Roast until shrimp turns pink, stirring once, about 10 minutes. Add the pasta, stir well to coat. Serve and enjoy!

6 servings, per serving: 275 cal., 26g Protein, 9g Fat, 8g Carbs, 3g Fiber (5NC)

Obviously, if you get 4 servings, adjust the per serving counts. Also you can stretch it by adding 8 oz. pasta instead of 6, add more protein by adding and extra 8 oz. shrimp. ENJOY!!!