Shells with Shrimp & Edamame

Makes 5 Servings




10 ounces dried medium shells, (about 2 1/2 cups)
1 1/2 cups frozen shelled edamame, thawed
1 tablespoon 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 pepper to taste




Cook the pasta shells according to package directions. Add the edamame at the beginning, and cook along with the pasta.  When the pasta and edamame are done, drain and return to the saucepan.  Meanwhile, 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.  Mix the shrimp (and its juices), tomato sauce, and Parmesan cheese into the cooked pasta.  Season with salt and pepper, heat through, and serve.


Nutrition Information per Serving


430 calories, 9g fat, 2g saturated fat, 490mg sodium, 57g carbohydrate, 5g fiber, 30g protein, 30% iron

Help prevent foodborne illness by thoroughly defrosting shrimp before cooking. Use the refrigerator for slow, even thawing or thaw food in sealed plastic bags or containers submerged in cold water.    » more
Any pasta shape is fine for this dish, but the shells are nice because they “trap” the edamame.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
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