Description
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!
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6