Easy Shrimp and Veggie Pasta Fresca Recipe - Allrecipes.com
Easy Shrimp and Veggie Pasta Fresca Recipe
  • READY IN 35 mins

Easy Shrimp and Veggie Pasta Fresca

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

May 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.

May 30, 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.


3 Ratings

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  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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