Bananas that have been heated up and are coated in a flavorful sauce. Any time of year, this quick and simple dessert is a great treat! In about 20 minutes you may be eating. It is ideal to serve this dish the same day that it is cooked. Normally, I serve ice cream with soft bananas.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- Heat soybean oil in large skillet over medium high heat.
- Add garlic and cook for 2 minutes, stirring occasionally.
- Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
- Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
- Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
- Top with Parmesan cheese, if desired.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 248 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This last minute dish came out perfect!!! I used olive oil and 2 tbsp of butter. Let it melt, minced 3 fresh garlic cloves then added raw shrimp, lemon juice and red pepper. Once the shrimp were done I added red and green pepper and onion, let it simmer on low. Then added the noodles, snap peas and broccoli. It’s DELICIOUS
We enjoyed this dish very much. I plan to make this dish once a week as the family is trying to eat healthier this year. This meal will help and was very tasty.
Loved it! Recipe revisions: Removed the shrimp after cooking and set it aside. Added it back in with the pasta. Used peas instead of edamame and added mushrooms. Also added a 1/4 cup of white wine w vegetables. Used angel hair pasta instead of bow tie. Very flavorful!!
You can not saute the shrimp until done and then cook the vegetables! This leaves the shrimp way over-cooked. Remove the shrimp or better still does the aromatics and vegetables first, deglaze with some white wine, shrimp stock, chicken stock and then add the shrimp to cook for a couple of minutes.
I have made this recipe several times with the following changes. I omit carrot and edamame (too much like peas and carrot – ugh). I follow steps 1-3 except I use only about 1 tablespoon of lemon juice. I then remove the shrimp. In the same pan, I sauté the bell peppers (generally red and green) and 1/2 cup of sliced green onions, adding the halved cherry tomatoes for the last minute or so. To this mixture I add the shrimp, pasta, salt, pepper , parsley, lemon zest, and maybe another tablespoon of lemon juice. Cook until thoroughly heated and serve. Sprinkle with the shredded Parmesan cheese.