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Easy Shrimp and Veggie Pasta Fresca

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 Servings


  • 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


  • 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.


Nutrition Per Serving:
Calories 310
24g protein
36g carbohydrate
3g fiber
8g fat
1.5g sat. fat
115mg cholesterol
270mg sodium