Published Mar 20th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 6 servings Calories 282.8

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!

Recipe 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

Cooking Directions

  1. 1 Heat soybean oil in large skillet over medium high heat.
  2. 2 Add garlic and cook for 2 minutes, stirring occasionally.
  3. 3 Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
  4. 4 Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
  5. 5 Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
  6. 6 Top with Parmesan cheese, if desired.

Nutrition Facts

  • Calories 282.8
  • Carbohydrate 33.5 g
  • Cholesterol 116.2 mg
  • Fat 9.1 g
  • Fiber 3.3 g
  • Protein 18.8 g
  • Saturated Fat 1.7 g
  • Sodium 248.3 mg
  • Sugar 2.7 g

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  1. This last minute dish came out perfect!!! I used olive oil and 2 tbsp of butter. Let it melt minced 3 fresh garlic cloves then added raw shrimp lemon juice and red pepper. Once the shrimp were done I added red and green pepper and onion let it simmer on low. Then added the noodles - Read more ...
  2. We enjoyed this dish very much. I plan to make this dish once a week as the family is trying to eat healthier this year. This meal will help and was very tasty.
  3. Loved it! Recipe revisions: Removed the shrimp after cooking and set it aside. Added it back in with the pasta. Used peas instead of edamame and added mushrooms. Also added a 1/4 cup of white wine w vegetables. Used angel hair pasta instead of bow tie. Very flavorful!!
  4. You can not saute the shrimp until done and then cook the vegetables! This leaves the shrimp way over-cooked. Remove the shrimp or better still does the aromatics and vegetables first, deglaze with some white wine, shrimp stock, chicken stock and then add the shrimp to cook for a couple of minutes.
  5. I have made this recipe several times with the following changes. I omit carrot and edamame (too much like peas and carrot - ugh). I follow steps 1-3 except I use only about 1 tablespoon of lemon juice. I then remove the shrimp. In the same pan, I sauté the bell peppers (generally red and - Read more ...