Shrimp with Bean-Tomato Ragu
- cal. (kcal) 458
- Makes: 4 servings
- Prep: 15 mins
- Cook: 9 mins
uncooked whole- wheat angel-hair pasta
large, frozen, shrimp, thawed, deveined
cloves garlic, chopped
(15 ounces) white beans
cherry tomatoes, halved
dried Italian seasoning
crushed red pepper
- Cook pasta following package directions. Drain and toss with 1 tablespoon of the olive oil. Keep warm.
- 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.
- 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.
- Serve the ragu over the pasta and shrimp.
Nutrition Information for Shrimp with Bean-Tomato RaguServings 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.