Recipe by 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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soybean oil (often labeled "vegetable oil")
shrimp (30 to 35 per lb.), peeled and deveined
red pepper flakes
lemon, juiced and zested
1 (8 ounce) package
farfalle or bow-tie pasta, cooked according to package directions
cherry tomatoes, halved
shelled edamame, thawed
carrot, cut into matchstick-size pieces
red bell pepper, cut into 1-inch squares
freshly ground black pepper
Italian parsley, chopped
shredded Parmesan cheese
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Shrimp and Veggie Pasta Fresca
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 101
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