Shrimp & White Bean Pasta with Fresh Tomatoes

Shrimp & White Bean Pasta

with Fresh Tomatoes

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Inspired by pasta e fagioli (a classic Italian pasta and bean soup), this dish boasts the same hearty flavors and textures thanks to the combination of petite ditali pasta, creamy cannellini beans, and juicy tomatoes we’re tossing with plump shrimp. It’s all finished in the pan with a touch of smooth mascarpone cheese, plus some of the starchy cooking water to help each bite of pasta absorb all of the delicious flavors.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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. 

Cook the pasta:
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. 

Cook the pepper & beans:
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. 

Add the tomatoes & shrimp:
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. 

Finish & serve your dish:
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! 

Tips from Home Chefs

Prepare the ingredients:
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. 

Cook the pasta:
Cook the pepper & beans:
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. 

Add the tomatoes & shrimp:
Finish & serve your dish:
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! 

Browse Steps
1 of 5