Shrimp and Tomato Pasta Toss

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 10 mins

Canned beans and pre-cooked shrimp get this meal to the table fast.

Mark Boughton


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


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



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