• Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 miin
  • Makes: 6 servings

Easy Shrimp and Veggie Pasta Fresca


  • 3 tablespoons Soybean oil (commonly labeled as vegetable oil)
  • 3 cloves Garlic, chopped
  • 1 pound Shrimp, peeled and deveined (30 to 35 shrimp per lb.)
  • 1⁄2 teaspoon Red pepper flakes
  • 1 Lemon, juiced and zested
  • 8 ounces Farfalle or bow tie pasta (Cooked according to package directions)
  • 1 cup Cherry tomatoes, halved
  • 3⁄4 cups Edamame (shelled), thawed
  • 1 Carrot, cut into matchstick-sized pieces
  • 1 Red bell pepper, cut into 1-inch squares
  • 1⁄4 teaspoon Sea salt
  • 1⁄4 teaspoon Fresh black pepper
  • 1 tablespoon Italian parsley, chopped
  • 2 tablespoons Parmesan cheese, shredded

Instructions for Easy Shrimp and Veggie Pasta Fresca

Heat soybean oil in large skillet over medium high heat. Add chopped 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 to an internal temperature of 145°.

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.

Nutrition Per Serving:

Calories 90
Fat 9g
Sat Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 50mg
Carbohydrate 13g
Fiber 1g
Protein 3g