- 3 tablespoons soybean oil (often labeled "vegetable oil")
- 3 cloves garlic, chopped
- 1 pound shrimp (30 to 35 per lb.), peeled and deveined
- 1/2 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
- 3/4 cup shelled edamame, thawed
- 1 carrot, cut into matchstick-size pieces
- 1 red bell pepper, cut into 1-inch squares
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Italian parsley, chopped
- 2 tablespoons shredded Parmesan cheese
- 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.
03/31/2018
recipepes.com
Easy Shrimp and Veggie Pasta Fresca, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
