Farfalle with Shrimp and Edamame
8 ounces farfalle pasta, about 3 cups uncooked
1 16-ounce bag frozen shelled edamame
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 cup chopped red onion
1 pound peeled, deveined shrimp
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste
1/3 cup parsley, chopped
Cook the pasta in plenty of lightly salted boiling water for 5 minutes. Add the
edamame; cook 4 minutes, or until crisp-tender. Drain.
Meanwhile, heat oil in a large, nonstick skillet over medium high. Add garlic,
onion, shrimp, salt and red pepper and cook 2 minutes, or until shrimp is
cooked on the underside. Turn shrimp and cook another 2 minutes, or until
cooked through. Toss with the pasta-edamame mixture and parsley.
Makes 4 servings.
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