Easy Shrimp and Veggie Pasta Fresca

Soybeans are an incredibly versatile crop. Take the ingredients in this recipe for instance: Edamame is a soy variety. Soybean oil is the most popular oil in the U.S. Dairy cattle eat soy for milk and Parmesan cheese production, and did you know that soy is a top protein source for many aquatic shrimp farms?

We all want to make the best food choices for our families. Fortunately, there are so many safe and healthy food choices available. Organic or conventional: Both food production methods provide safe, nutritious food. You can hear more about food labels from a registered dietician on our blog. This colorful and healthy recipe can be tossed together quickly and is guaranteed to please a wide variety of palates.

Author: Hungry For Truth

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Easy Shrimp and Veggie Pasta Fresca

Ingredients

• 3 Tablespoons Soybean Oil Commonly labeled as vegetable oil
• 3 Cloves Garlic Chopped
• 1 Pound Shrimp Peeled and Deveined (30-35 shrimp per pound)
• 1 Lemon Juiced and Zested
• 1/2 Teaspoon Red Pepper Flakes
• 1 Carrot Cut into matchstick-sized pieces
• 3/4 Cup Edamame Shelled and thawed
• 1 Red Bell Pepper Cut into 1-inch squares
• 1 Cup Cherry Tomatoes Halved
• 8 Ounces Farfalle or Bowtie Pasta Cooked according to package directions
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Black Pepper Fresh
• 1 Tablespoon Parmesan cheese Shredded
• 1 Tablespoon Italian Parsley Chopped

Instructions

1. 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 pepper 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.

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