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
Ingredients
- 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
Instructions
- Combine hot pasta, shrimp and remaining ingredients; heat thoroughly.
