Shrimp with Bean-Tomato Ragu
- 1 of 4 Cook pasta following package directions. Drain and toss with 1 tablespoon of the olive oil. Keep warm.
- 2 of 4 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 of 4 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 of 4 Serve the ragu over the pasta and shrimp.
Servings Per Recipe: 4
Per Serving: 458 kcal cal., 47 g pro., 50 g carb., 11 g Fat, total, 259 mg chol., 2 g sat. fat, 10 g fiber, 644 mg sodium