Garlic Parmesan Edamame with Lemon Butter

Why You’ll Love This Recipe

• Ready in about 12 minutes with simple pantry ingredients.
• Buttery, garlicky, and cheesy with a bright pop of lemon.
• Works with frozen edamame—no special prep needed.
• Great as a snack, appetizer, or easy side for weeknights.

Grocery List

• Produce: Frozen edamame (in pods or shelled), garlic, lemon, flat-leaf parsley (optional)
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Edamame

• 12 oz (340 g) frozen edamame in pods (for snacking) or 10 oz (284 g) frozen shelled edamame

Garlic-Butter Toss

• 2 tbsp unsalted butter
• 2 cloves garlic, minced (about 2 tsp)
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper

To Finish

• 1/4 cup (about 25 g) finely grated Parmesan, plus extra for serving
• 2 tsp fresh lemon juice (plus lemon wedges for serving)
• 1 tsp finely grated lemon zest (optional)
• 1 tbsp chopped flat-leaf parsley (optional)

Step-by-Step Instructions

Step 1: Prep the aromatics and cheese

Finely mince the garlic and finely grate the Parmesan (a microplane gives a fluffy texture that melts quickly). If using, chop the parsley and zest the lemon. Cut extra lemon into wedges for serving.

Step 2: Steam the edamame

Add 1–2 inches of water to a pot, bring to a boil (212°F/100°C), and set a steamer basket over it. Steam the edamame for 5–6 minutes (pods) or 4–5 minutes (shelled) until bright green and tender. Reserve 1 tablespoon of the hot steaming water, then drain well so the sauce does not get watery. Microwave option: place edamame in a microwave-safe bowl with 2 tablespoons water, cover, and microwave 4–5 minutes; drain well and reserve a spoonful of the hot liquid.

Step 3: Make the garlic butter

In a large skillet, melt the butter over medium heat (~350°F/175°C pan surface). Add the minced garlic and red pepper flakes (if using). Stir constantly for 30–45 seconds until the garlic is fragrant and just turning translucent—do not let it brown.

Step 4: Toss to coat

Add the drained edamame to the skillet. Season with the kosher salt and black pepper. Toss and stir for 60–90 seconds so the garlic butter coats every pod or bean.

Step 5: Finish with Parmesan and lemon

Turn off the heat. Add the lemon juice and 1/4 cup grated Parmesan. Toss until the cheese lightly melts and forms a glossy coating. If the pan looks dry, add 1–2 teaspoons of the reserved hot water to help the cheese cling without greasiness. Taste and adjust salt, pepper, or lemon.

Step 6: Plate and serve

Transfer to a warm serving bowl. Top with a little more Parmesan, parsley, and a pinch of lemon zest if you like. Serve immediately with lemon wedges. Note: If using pods, do not eat the shells—squeeze or bite the beans out so they pick up the buttery, garlicky, cheesy flavor on the way out.

Pro Tips

• Use finely grated Parmesan (microplane) for a light, melty “snow” that coats well. Pre-shredded cheese can be dry and slower to melt.
• Drain edamame thoroughly so the sauce stays glossy. If needed, add just 1–2 teaspoons hot cooking water to emulsify.
• Keep garlic pale. If it starts to brown, lower the heat or pull the pan off the burner to avoid bitterness.
• Serve hot. The coating is most aromatic and clingy in the first 10 minutes.
• Salt thoughtfully. Parmesan is salty; season lightly at first and adjust after adding the cheese.

Variations

• Lemon-Pepper: Double the black pepper to 1/4 tsp and add 1 tsp extra lemon zest for a citrusy kick.
• Spicy Calabrian: Stir in 1–2 tsp Calabrian chili paste with the garlic instead of red pepper flakes.
• Herby Romano: Swap Parmesan for Pecorino Romano and finish with finely chopped basil instead of parsley.

Storage & Make-Ahead

Best served immediately. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat with a teaspoon of water to loosen the sauce, then refresh with a squeeze of lemon and a sprinkle of Parmesan. Freezing after saucing is not recommended (the cheese can turn grainy). If you want to prep ahead, steam the edamame up to 1 day in advance, chill, and quickly toss in hot garlic butter just before serving.

Nutrition (per serving)

Approximate: 150 calories; 11 g fat; 5 g carbohydrates; 9 g protein; 3 g fiber; 260 mg sodium (varies with added salt and cheese). Calculated with 12 oz edamame in pods, 2 tbsp butter, and 1/4 cup Parmesan.