| 1. |
Cook the rotini in a large saucepan according to the package directions. Add the edamame for the last 5 minutes of cooking. |
| 2. |
When the pasta and edamame are done, drain and return to the saucepan. |
| 3. |
While the pasta is cooking, heat the olive oil in a large non-stick skillet over medium heat. |
| 4. |
Add the garlic and cook until golden, 30 seconds to 1 minute. |
| 5. |
Add the shrimp and cook over high heat for 1 minute per side; add the diced tomatoes and bring to a boil. |
| 6. |
Lower the heat and simmer for an additional 2 minutes. |
| 7. |
Combine the shrimp mixture with the cooked pasta and edamame. Toss with the parmesan cheese and parsley. Season with salt and pepper. |
| 8. |
Note: recipe based on a Best Life Diet recipe. |
