- 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves minced
- 1/4 teaspoon dried crushed red pepper
- 12 ounces cooked large shrimp
- 4 plum tomatoes cut into thin wedges
- 1 can cannellini, white kidney beans - (15 oz) drained
- Salt to taste
- Freshly-ground black pepper to taste
- 8 ounces medium shell pasta
- 8 ounces green beans trimmed, and cut into 1" lengths
- 6 tablespoons chopped fresh basil
Preparation
Step 1
Heat oil in large nonstick skillet over medium-low heat. Add garlic and red pepper and stir 1 minute. Add shrimp and tomatoes; cook until heated through, about 5 minutes. Add cannellini and stir until heated through, about 3 minutes. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until almost tender. Add green beans; cook until beans and pasta are just tender, about 3 minutes longer. Drain, reserving 1/2 cup cooking liquid.
Return pasta and beans to pot. Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining basil.
This recipe yields 4 servings.
Per serving: calories, 469; total fat, 6 g; saturated fat, 1 g; cholesterol, 129 mg.
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