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Pasta With Shrimp, Green Beans, White Beans In Red Pepper Oil

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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

Details

Servings 4

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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