Easy recipe Easy Shrimp and Veggie Pasta Fresca

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three tablespoons soybean oil (often labeled vegetable oil) three cloves garlic, chopped one pound shrimp (thirty to thirty-five per lb.), peeled and deveined one/two teaspoon red pepper flakes one, lemon (Recipes by ingridients lemon) juiced and zested one (about eight ounce) package farfalle or bow-tie, pasta (Recipes by ingridients pasta) cooked according to package directions one cup cherry (Recipes by ingridients cherry) tomatoes, halvedthree/four cup shelled edamame, thawed one carrot, cut into matchstick-size pieces one red bell pepper, cut into one-inch squares one quarter teaspoon sea salt one quarter teaspoon freshly ground black pepper one tablespoon Italian, parsley (Recipes by ingridients parsley) chopped two tablespoons shredded Parmesan cheese . Easy Shrimp and Veggie Pasta Fresca.