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Shrimp & White Bean Pasta
with Fresh Tomatoes
25 MIN
2 Servings
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.
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NutritionPER SERVING
-
Calories710 Cals (est.)
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fresh
ingredients
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)
time-saving
tips & techniques
step-by-step
instructions
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!
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!
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