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Easy Shrimp and Veggie Pasta Fresca

United Soybean Board

"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!"
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35 m servings 330 cals
Original recipe yields 6 servings

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  1. Heat soybean oil in large skillet over medium high heat.
  2. Add garlic and cook for 2 minutes, stirring occasionally.
  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. Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
  5. Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
  6. Top with Parmesan cheese, if desired.

Nutrition Facts

Per Serving: 330 calories; 11.2 g fat; 37 g carbohydrates; 23 g protein; 116 mg cholesterol; 253 mg sodium. Full nutrition

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Read all reviews 4
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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 ...

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 lem...

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 wh...

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.