In a pan above medium heat, sauté garlic and one medium tomato (sliced) in about 1 1/2 tbsp of extra virgin olive oil until tomato is mushy. Add in about 5-6 pieces of deveined medium shrimp and 1/2 cube of Skinny buillion cubes. Stir until shrimp is cooked and no longer translucent.
Shut the stove off and add in the “al dente” cooked 100 grams (half of the box) Organic Edamame Pasta. Add 1/2 cup of pesto sauce and toss until all noodles are completely coated.