Easy Shrimp and Veggie Pasta Fresca Recipe

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