Easy Shrimp and Veggie Pasta Fresca recipe
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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
Nutrition Info
- 282.8 caloriescarbohydrate: 33.5 gcholesterol: 116.2 mgfat: 9.1 gfiber: 3.3 gprotein: 18.8 gsaturatedFat: 1.7 gservingSize: -sodium: 248.3 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Easy Shrimp and Veggie Pasta Fresca
Directions
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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.