Shrimp and Tomato Pasta Toss

Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 10 mins


12ounces bow tie pasta, cooked
1pound medium cooked shrimp, peeled and deveined
2cloves garlic, minced
1/2cup chopped fresh parsley
1/4cup chopped fresh basil
1/2cup (2 ounces) grated Parmigiano Reggiano cheese
1-- (15-ounce) can cannellini beans, rinsed and drained
2cups halved yellow cherry tomatoes
4tablespoons extra-virgin olive oil
2tablespoons lemon juice
1/2teaspoon kosher salt
-- Coarsely ground black pepper


  1.  Combine hot pasta, shrimp and remaining ingredients; heat thoroughly.

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