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.

Nutritional Info *per serving

  • Calories 350
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 8g
  • Cholesterol 100mg
  • Sodium 890mg
  • Potassium 370mg
  • Carbohydrate 36g
  • Fiber 5g
  • Sugars 3g
  • Protein 22g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 25%
  • Calcium 15%
  • Iron 15%
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