Creamy White Bean & Shrimp Pasta

with Tomatoes & Capers

25 MIN

13 SmartPoints®

2 Servings

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From the Test Kitchen

This comforting dish highlights a classic pairing in Italian cuisine—petite pasta and creamy beans—that lends delightful heartiness to tender shrimp, juicy tomatoes, crisp pepper, and more. For an extra flavor boost, we’re cooking the beans and pepper with a bit of spicy red pepper flakes and a blend of earthy, traditional herbs.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
1 15.5 -Ounce Can Cannellini Beans
6 oz Ditali Pasta
1 Poblano Pepper
4 oz Grape Tomatoes
2 cloves Garlic
1 Tbsp Capers
1 Tbsp Sherry Vinegar
2 Tbsps Mascarpone Cheese
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the beans. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Cut out and discard the stem, ribs, and seeds of the pepper; halve lengthwise, then thinly slice crosswise. Combine in a bowl. Thoroughly wash your hands immediately after handing the pepper. Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

3 Cook the pepper & beans:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the drained beans, half the Italian seasoning (you will have extra), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

4 Add the tomatoes & shrimp:

Add the halved tomatoes to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared shrimp, vinegar (carefully, as the liquid may splatter), and 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the shrimp are opaque and cooked through. Turn off the heat.

5 Finish & serve your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and vegetables. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Enjoy