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Fusilli Spirals with Shrimp and White Bean Sauce Fiber

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Ingredients

  • 4 ounces fusilli pasta
  • 1/3 can (15.5 ounces) cannellini beans, rinsed and drained
  • 2 2/3 tablespoons low-sodium chicken broth
  • 2 ounce peeled and deveined large shrimp, halved lengthwise
  • 1/4 teaspoons salt
  • 1/4 teaspoons ground black pepper
  • 2/3 cloves garlic, thinly sliced
  • 1/3 tablespoons olive oil
  • 1 plum tomatoes (about 12 ounces), halved and sliced in half moons
  • 2/3 tablespoons chopped flat-leaf parsley
  • whole parsley leaves, to garnish

Details

Servings 2

Preparation

Step 1

1. Cook the pasta according to package directions. Pure 1 cup of the beans and the broth in a blender until smooth.

2. Sprinkle the shrimp with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. In a large skillet, cook the garlic in the oil over medium heat for 1 minute, or until golden. Add the shrimp and sear on both sides, 2 minutes per side, or until opaque. Remove. Add the tomato slices and cook for 1 minute. Return the shrimp to the skillet with the chopped parsley, the remaining salt and pepper, and the remaining beans. Heat through.

3. Toss the pasta with the bean puree and the shrimp mixture. Garnish with whole parsley leaves.

Prep: 10min|Cook: 15min |Total: 25min

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