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Sunday, August 14, 2016

Easy Shrimp And Veggie Pasta Fresca

Ingredients

  • Servings: 6
  • 3 tablespoons soybean oil (often labeled "vegetable oil")
  • 3 cloves garlic, chopped
  • 1 pound shrimp (30 to 35 per lb.), peeled and deveined
  • 1/2 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
  • 3/4 cup shelled edamame, thawed
  • 1 carrot, cut into matchstick-size pieces
  • 1 red bell pepper, cut into 1-inch squares
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon italian parsley, chopped
  • 2 tablespoons shredded parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • 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 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.

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