Easy Shrimp and Veggie Pasta Fresca

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