Shrimp and Edamame Rotini

Shrimp and Edamame Rotini

Edamame ups the protein content of this dish while adding color and a slightly nutty flavor.

Serves 5
• 8 ounces (about 3 cups) of dry whole wheat rotini or whole wheat blend rotini, such as fiber-enriched Barilla PLUS
• 1 ½ cups frozen shelled edamame
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 pound large raw shrimp, shelled
• and deveined
• One 15-ounce can diced tomatoes
• 1/3 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley
• Slat ad pepper to taste

Cook the rotini in a large saucepan according to the package directions. Add the edamame for the last 5 minutes of cooking. When the pasta and edamame are done, drain and return to the saucepan.

While the pasta is cooking, heat the olive 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 cook over high heat for 1 minute per side; add the diced tomatoes and bring to a boil. Lower the heat and simmer for an additional 2 minutes.

Combine the shrimp mixture with the cooked pasta and edamame. Toss with the parmesan cheese and parsley. Season with salt and pepper.