Shrimp & White Bean Pasta

with Fresh Tomatoes

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories

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.

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fresh
ingredients
Shrimp & White Bean Pasta with Fresh Tomatoes
Title
  • 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)
step-by-step
instructions
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 vegetables:
3 Cook the vegetables:

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. 

Cook the shrimp:
4 Cook the 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!

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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 vegetables:
3 Cook the vegetables:

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 Cook the 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. 

Cook the 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!