EASY SHRIMP AND VEGGIE PASTA FRESCA

Easy Shrimp and Veggie Pasta Fresca image

Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!

Provided by United Soybean Board

Categories Trusted Brands: Recipes and Tips United Soybean Board

Time 35m

Yield 6

Number Of Ingredients 14

Previous Next

Ingredients

3 tablespoons soybean oil (often labeled "vegetable oil")
3 cloves garlic, chopped
1 pound shrimp (30 to 35 per lb.), peeled and deveined
½ teaspoon red pepper flakes
1 lemon, juiced and zested
1 (8 ounce) package farfalle or bow-tie pasta, cooked according to package directions
1 cup cherry tomatoes, halved
¾ cup shelled edamame, thawed
1 carrot, cut into matchstick-size pieces
1 red bell pepper, cut into 1-inch squares
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Italian parsley, chopped
2 tablespoons shredded Parmesan cheese

Steps:

Heat soybean oil in large skillet over medium high heat.
Add garlic and cook for 2 minutes, stirring occasionally.
Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
Top with Parmesan cheese, if desired.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.5 g, Cholesterol 116.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 248.3 mg, Sugar 2.7 g