Pasta With Shrimp Green Beans And White Beans In Red Pepper Oil Recipes

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SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD



Summery Shrimp and Green Bean Pasta Salad image

Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

PASTA WITH SHRIMP, GREEN BEANS AND WHITE BEANS IN RED PEPPER OIL



Pasta with Shrimp, Green Beans and White Beans in Red Pepper Oil image

Categories     Bean     Pasta     Shellfish     Tomato     Vegetable     Dinner     Shrimp     Green Bean     Fall     Summer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

WHOLE-WHEAT SPAGHETTI WITH SHRIMP AND WHITE BEANS



Whole-Wheat Spaghetti with Shrimp and White Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces whole-wheat spaghetti
1/4 cup extra-virgin olive oil
1 shallot, chopped
1 14-ounce can white beans, drained and rinsed
3 jarred cherry peppers or pepperoncini, roughly chopped
2 cloves garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
3/4 pound medium shrimp, peeled and deveined
1/2 cup dry white wine
Grated zest and juice of 1/2 lemon
1/2 cup fresh parsley, roughly chopped
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2/3 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over high heat. Add the shallot and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the beans, cherry peppers, garlic, red pepper flakes and ½ teaspoon salt; cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Add the wine and cook until slightly reduced, about 2 minutes.
  • Add the pasta and lemon zest and juice to the skillet and toss to coat. Gradually add the reserved cooking water as needed to loosen. Add the parsley, season with salt and pepper and toss.

Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 914 milligrams, Carbohydrate 67 grams, Fiber 12 grams, Protein 19 grams, Sugar 3 grams

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