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Shrimp with Bean-Tomato Ragu

Shrimp with Bean-Tomato Ragu

Nutrition Facts
  • cal. (kcal) 458
Shrimp with Bean-Tomato Ragu
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 9 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person

Ingredients

  • 5 ounces uncooked whole- wheat angel-hair pasta
  • 2 tablespoons olive oil
  • 1 1/2 pounds large, frozen, shrimp, thawed, deveined
  • 3/4 teaspoon lemon pepper
  • 3 cloves garlic, chopped
  • 1 can (15 ounces) white beans
  • 1 pound cherry tomatoes, halved
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper

Directions

  1. Cook pasta following package directions. Drain and toss with 1 tablespoon of the olive oil. Keep warm.
  2. While pasta is cooking, season shrimp with 1/2 teaspoon of the lemon pepper. Heat remaining tablespoon oil in a nonstick skillet over medium-high heat. Add shrimp and garlic; cook 4 minutes or until cooked through, turning once. Remove and keep warm.
  3. Drain and rinse the beans and add to the skillet along with tomatoes, Italian seasoning, red pepper and the remaining 1/4 teaspoon lemon pepper. Cook 5 minutes over medium heat.
  4. Serve the ragu over the pasta and shrimp.

Nutrition Information for Shrimp with Bean-Tomato Ragu

Servings Per Recipe: 4
PER SERVING: 458 cal., 11 g total fat (2 g sat. fat), 259 mg chol., 644 mg sodium, 50 g carb. (10 g fiber), 47 g pro.

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