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Capellini with Edamame and Shrimp




Source of Recipe


From Miavita


Recipe Introduction


Emerald green edamame complements the pretty pink shrimp in this very easy, heart-healthy entrée


List of Ingredients




- - Olive oil cooking spray
12 - oz. capellini, spaghettini or other thin pasta
1 - shallot, minced
2 cloves garlic, minced
1 1/2 - lbs. large shrimp, peeled and deveined
4 - oz. shiitake mushrooms, stemmed, caps sliced
1/2 cup cup cooked shelled edamame (frozen green baby soybeans) or baby lima beans
1/2 cup cup sliced canned artichoke hearts (packed in water, not oil)
1 can (14 oz.) recipe-ready tomatoes
- - Sea salt and coarsely ground black pepper, to taste


Recipe



1 Put a large saucepan of water on to boil. Cook pasta until al dente, about 7 minutes.
2 Meanwhile, lightly coat a large nonstick skillet with cooking spray and heat over medium heat. Cook shallots until soft, about 3 minutes.
3 Add shiitakes and cook until lightly browned, about 3 minutes.
4 Add garlic, stir and cook for 30 seconds.
5 Add shrimp and cook for 2 minutes.
6 Stir in edamame, artichokes and tomatoes. Season with salt and pepper. Heat through.
7 Drain pasta and transfer to a large shallow dish. Pour shrimp and vegetables over top.