A quick and simple pasta dish. You can vary this any way you want. Add spinach instead of arugula, add any kind of beans you want. Don’t have any thyme? Don’t add it.
Ingredients:
- 1 large shallot
- 1 teaspoon fresh thyme
- 1 teaspoon of red pepper flakes (more if you want more heat!)
- 1 cup of chicken stock or white wine
- 6-12 large, peeled shrimp
- 1 tablespoon of tomato paste
- 1 cup grape tomatoes
- 1 package of arugula or spinach (8 to 10 ozs)
- 1/2 lb of bucatini or any pasta of your choice
- olive oil
- salt and pepper
Heat a large pot of water for the pasta. Shell and rinse the shrimp. Pat them dry and put them in a bowl with a little salt and pepper and olive oil. Set them aside. In a large saute pan over medium-high heat, slick the pan with olive oil and saute the shallots (here’s a tip – if you add salt to the shallots when you start to saute they won’t burn). After about five minutes, throw the thyme in and red pepper flakes.
Deglaze the pan with either some white wine or a half cup of the stock. When the liquid evaporates, move the shallots to one side of the pan and throw your shrimp in and saute for about two minutes each side. Remove the shrimp to a plate and move the shallots back to the center of the pan. Open the can of beans and add them (with the liquid) to the pan and let them simmer for a few minutes.
When the pasta water boils, add about a tablespoon of kosher salt and cook your pasta according to the package directions.
Back to the pan with the beans, now add the tomato paste and the other half of the stock. Cook for a few minutes to make sure the tomato paste is incorporated and now add your tomatoes. Saute until the tomatoes start to break down.
Once the pasta is done, reserve a cup of pasta cooking liquid and add the pasta to the pan with the tomatoes and beans. Toss the pasta in the sauce and add some pasta water to thin the sauce. Now add the arugula and shrimp. Saute moving the pasta around until the arugula wilts. The shrimp will be warmed through.
Serve up the pasta and finish with a good sprinkle of parmesan cheese.
Shrimp with Beans, Tomatoes and, Pasta
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Loading...A quick and simple pasta dish. You can vary this any way you want. Add spinach instead of arugula, add any kind of beans you want. Don't have any thyme? Don't add it.
Ingredients
- 1 large shallot
- 1 teaspoon fresh thyme
- 1 teaspoon of red pepper flakes (more if you want more heat!)
- 1 cup of chicken stock or white wine
- 6-12 large, peeled shrimp
- 1 tablespoon of tomato paste
- 1 cup grape tomatoes
- 1 package of arugula or spinach (8 to 10 ozs)
- 1/2 lb of bucatini or any pasta of your choice
- olive oil
- salt and pepper
Instructions
Heat a large pot of water for the pasta. Shell and rinse the shrimp. Pat them dry and put them in a bowl with a little salt and pepper and olive oil. Set them aside. In a large saute pan over medium-high heat, slick the pan with olive oil and saute the shallots (here's a tip - if you add salt to the shallots when you start to saute they won't burn). After about five minutes, throw the thyme in and red pepper flakes.
Deglaze the pan with either some white wine or a half cup of the stock. When the liquid evaporates, move the shallots to one side of the pan and throw your shrimp in and saute for about two minutes each side. Remove the shrimp to a plate and move the shallots back to the center of the pan. Open the can of beans and add them (with the liquid) to the pan and let them simmer for a few minutes.
When the pasta water boils, add about a tablespoon of kosher salt and cook your pasta according to the package directions.
Back to the pan with the beans, now add the tomato paste and the other half of the stock. Cook for a few minutes to make sure the tomato paste is incorporated and now add your tomatoes. Saute until the tomatoes start to break down.
Once the pasta is done, reserve a cup of pasta cooking liquid and add the pasta to the pan with the tomatoes and beans. Toss the pasta in the sauce and add some pasta water to thin the sauce. Now add the arugula and shrimp. Saute moving the pasta around until the arugula wilts. The shrimp will be warmed through.
Serve up the pasta and finish with a good sprinkle of parmesan cheese.
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