Shells with Shrimp & Edamame

Makes 5 Servings

Ingredients

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

Directions

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

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