Shells with Shrimp & Edamame
Makes 5 Servings
Ingredients
- 10 ounces dried medium pasta shells, (about 2 1/2 cups)
- 1 1/2 cups frozen shelled edamame, thawed
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- One 16-ounce bag frozen shrimp, thawed (any size is fine)
- 2 tablespoons lemon juice (the juice of half a lemon)
- One 15-ounce can tomato sauce
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Directions
- Cook the pasta shells according to package directions. Add the edamame at the beginning (or half-way through if you like them a bit crunchier), and cook along with the pasta. When the pasta and edamame are done, drain and return to the saucepan.
- While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the shrimp and lemon juice, and cook until heated through, an additional 1 to 2 minutes (cook a few additional minutes is using raw shrimp).
- Mix the shrimp (and its juices), tomato sauce, and Parmesan cheese into the cooked pasta. Season with salt and pepper, heat through, and serve.