Why is my shrimp rubbery?

The key is not overcooking. Shrimp are done when they turn bright pink and curl slightly. Usually 2-3 minutes max. If they're gray and tightly curled, they've gone too far. Remove the pan from heat as soon as they're pink and let residual heat finish the job.

Can I use regular pasta?

Absolutely, but expect a different blood sugar impact. Regular wheat pasta will cause a higher glucose response compared to edamame or other legume pastas. If you use regular pasta, consider reducing the portion size and adding extra vegetables to maintain the fiber content.

Can I meal prep this recipe?

It's best served fresh, but leftovers keep well for 2-3 days in the fridge. Reheat gently with a splash of olive oil or pasta water to refresh the sauce. The vegetables may soften slightly but it's still delicious.

What if I have a soy allergy?

Skip the edamame pasta and use chickpea or lentil pasta instead. Both provide similar protein and fiber benefits without soy.

Easy Veggie Shrimp Pasta (Diabetic-Friendly)

Name: Easy Veggie Shrimp Pasta (Diabetic-Friendly)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Diabetic
Ingredients: 8 oz edamame pasta (or legume pasta of choice); 2 tablespoons extra virgin olive oil; 2 Roma tomatoes, diced (about 1 cup); 1 cup fresh broccoli florets, chopped small; 1 medium zucchini, diced (about 1 cup); 1 lb medium or large raw shrimp, peeled and deveined (tails removed); 1 large garlic clove, grated (or 2 small cloves); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; Juice of 1 large lemon (about 3 tablespoons); 2 tablespoons extra virgin olive oil (for finishing); 2 oz Parmesan cheese, freshly grated; For Serving: 1/4 cup pine nuts (optional); Extra grated Parmesan cheese; Red pepper flakes (optional)

Description

Easy veggie shrimp pasta that's diabetic-friendly and ready in 20 minutes. High protein, high fiber, low carbs. Perfect for blood sugar management.

Ingredients

8 oz edamame pasta (or legume pasta of choice)
2 tablespoons extra virgin olive oil
2 Roma tomatoes, diced (about 1 cup)
1 cup fresh broccoli florets, chopped small
1 medium zucchini, diced (about 1 cup)
1 lb medium or large raw shrimp, peeled and deveined (tails removed)
1 large garlic clove, grated (or 2 small cloves)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Juice of 1 large lemon (about 3 tablespoons)
2 tablespoons extra virgin olive oil (for finishing)
2 oz Parmesan cheese, freshly grated
For Serving:
- 1/4 cup pine nuts (optional)
- Extra grated Parmesan cheese
- Red pepper flakes (optional)

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Instructions

Cook the pasta: Bring a large pot of salted water to boil. Cook edamame pasta according to package directions. Reserve 1/2 cup pasta water before draining. Drain and set aside.
Start the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced tomatoes, broccoli florets, and zucchini. Cook for 3-4 minutes, stirring occasionally, until vegetables begin to soften.
Add the shrimp and aromatics: Add shrimp, grated garlic, oregano, basil, salt, and pepper to the skillet. Toss everything together to combine.
Cook the shrimp: Cover the pan and cook for 2-3 minutes until shrimp are pink and cooked through. Don't overcook - they should be slightly curled, not tightly coiled.
Finish the dish: Remove from heat. Add lemon juice, remaining 2 tablespoons olive oil, and grated Parmesan cheese. Toss gently to create a light sauce. If needed, add a splash of reserved pasta water to help the sauce come together.
Serve: Divide cooked pasta between bowls. Top with the shrimp and vegetable mixture. Garnish with additional Parmesan cheese, pine nuts, and red pepper flakes if desired.

Notes

Shrimp cooking tip: They're done when pink and slightly curled

Storage: Refrigerate leftovers up to 3 days, reheat with olive oil or pasta water