Easy Shrimp and Veggie Pasta Fresca

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!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 283 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat soybean oil in large skillet over medium high heat.

Step 2

Add garlic and cook for 2 minutes, stirring occasionally.

Step 3

Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.

Step 4

Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.

Step 5

Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.

Step 6

Top with Parmesan cheese, if desired.