Rating
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

Reviews

  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 ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more