Easy Shrimp and Veggie Pasta Fresca

Rating: 4.29 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

By United Soybean Board
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat soybean oil in large skillet over medium high heat.

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  • 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.

Nutrition Facts

Per Serving:
283 calories; 9.1 g total fat; 116 mg cholesterol; 248 mg sodium. 33.5 g carbohydrates; 18.8 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

just jude
Rating: 4 stars
05/29/2014
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 lemon juice. I then remove the shrimp. In the same pan I sauté the bell peppers (generally red and green) and 1/2 cup of sliced green onions adding the halved cherry tomatoes for the last minute or so. To this mixture I add the shrimp pasta salt pepper parsley lemon zest and maybe another tablespoon of lemon juice. Cook until thoroughly heated and serve. Sprinkle with the shredded Parmesan cheese. Read More
Helpful
(8)

Most helpful critical review

Bill Baerg
Rating: 3 stars
05/31/2014
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 with some white wine shrimp stock chicken stock and then add the shrimp to cook for a couple of minutes. Read More
Helpful
(12)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
just jude
Rating: 4 stars
05/29/2014
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 lemon juice. I then remove the shrimp. In the same pan I sauté the bell peppers (generally red and green) and 1/2 cup of sliced green onions adding the halved cherry tomatoes for the last minute or so. To this mixture I add the shrimp pasta salt pepper parsley lemon zest and maybe another tablespoon of lemon juice. Cook until thoroughly heated and serve. Sprinkle with the shredded Parmesan cheese. Read More
Helpful
(8)
Bill Baerg
Rating: 3 stars
05/31/2014
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 with some white wine shrimp stock chicken stock and then add the shrimp to cook for a couple of minutes. Read More
Helpful
(12)
just jude
Rating: 4 stars
05/29/2014
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 lemon juice. I then remove the shrimp. In the same pan I sauté the bell peppers (generally red and green) and 1/2 cup of sliced green onions adding the halved cherry tomatoes for the last minute or so. To this mixture I add the shrimp pasta salt pepper parsley lemon zest and maybe another tablespoon of lemon juice. Cook until thoroughly heated and serve. Sprinkle with the shredded Parmesan cheese. Read More
Helpful
(8)
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Nicole
Rating: 5 stars
04/06/2015
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 white wine w vegetables. Used angel hair pasta instead of bow tie. Very flavorful!! Read More
Helpful
(3)
Karen Rocheford
Rating: 5 stars
01/11/2017
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. Read More
Tracey Gray
Rating: 5 stars
05/06/2019
This last minute dish came out perfect!!! I used olive oil and 2 tbsp of butter. Let it melt minced 3 fresh garlic cloves then added raw shrimp lemon juice and red pepper. Once the shrimp were done I added red and green pepper and onion let it simmer on low. Then added the noodles snap peas and broccoli. It s DELICIOUS Read More
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