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Easy Shrimp and Veggie Pasta Fresca

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
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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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.

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