In a bowl, marinate the shrimp in the lemon juice, mixed with quinoa flour and of pepper and salt. Chill in the refrigerator for. In a saucepan, heat the olive oil over medium heat. Stir in the edamame and sauté for a couple of minutes. Stir in the marinated shrimps and continue sautéing for a few seconds more. Reduce the heat, cover the pan and simmer for about 2 to 3 minutes. Turn the heat off and add the dried basil leaves. Heap a cupful of your cooked mixture over parboiled kamut egg noodles set on individual plates.