How to Make Easy Shrimp and Veggie Pasta Fresca - A Step-by-Step Guide
Welcome to my kitchen! Today, I'm excited to share with you one of my favorite go-to weeknight dinner recipes – Easy Shrimp and Veggie Pasta Fresca. This dish is not only incredibly delicious, but it's also quick and simple to prepare, making it perfect for those busy evenings when you want a satisfying and flavorful meal without spending hours in the kitchen.
One of the best things about this recipe is that it's incredibly versatile. You can easily customize it to suit your taste prefere...
Ingredients
- 3 tablespoons soybean oil (often labeled "vegetable oil")
- 3 cloves garlic, chopped
- 1 pound shrimp (30 to 35 per lb.), peeled and deveined
- ½ teaspoon red pepper flakes
- 1 lemon, juiced and zested
- 1 (8 ounce) package farfalle or bow-tie pasta, cooked according to package directions
- 1 cup cherry tomatoes, halved
- ¾ cup shelled edamame, thawed
- 1 carrot, cut into matchstick-size pieces
- 1 red bell pepper, cut into 1-inch squares
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon Italian parsley, chopped
- 2 tablespoons shredded Parmesan cheese
Information
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Servings: 6
- Yield: 6 servings
Nutrition
283 cal.
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 116mg
- Sodium: 248mg
- Total Carbohydrate: 34g
- Dietary Fiber: 3g
- Total Sugars: 3g
- Protein: 19g
- Vitamin C: 48mg
- Calcium: 74mg
- Iron: 4mg
- Potassium: 358mg