Pasta with Shrimp, Green Beans and White Beans in Red Pepper Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 15-ounce can cannellini (white kidney beans), drained |
8 ounces medium shell pasta |
8 ounces green beans, trimmed, cut into 1-inch lengths |
6 tablespoons chopped fresh basil |
Directions:
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.
2. Per serving: calories, 469; total fat, 6 g; saturated fat, 1 g; cholesterol, 129 mg Nutritional analysis provided by Bon Appétit
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