Pasta with Shrimp, Green Beans, and Tomato

20131007-125304.jpg

Oh, this pasta.

So good I could have licked the bowl (and maybe I did). Chock full of summer goodness and garlicky basil pesto. I love Julia Child, but I have to say, Italians can rock out some fresh produce. And seafood. Ummm…Wait, can I have pasta for dessert?

This dish was supposed to be my supper the night before my first 10K, however due to an emergency at work, that didn’t happen. Instead, it became my post-race night supper. And it was very delicious, light, but satisfying. If you don’t like shrimp, you could use some pulled chicken instead. The green beans and tomatoes came in our Produce Box this week!

Pasta with Shrimp, Green Beans and Tomato (makes 6 servings)

  • 1 lb. pasta (we used organic casarecce pasta)
  • 1lb. shrimp, peeled
  • 1/2 lb. fresh green beans, washed, trimmed and cut into bite size pieces
  • 1/2 pint fresh cherry tomatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1/4 cup basil pesto (or more, if you like)
  • 1/2 cup grated Parmesan cheese
    1. Fill a stock pot with water and bring to a rolling boil.
    2. When pasta water is boiling, add several tablespoons of kosher salt to the pot.
    3. In a medium sauté pan, heat the olive oil at medium heat. Add the garlic and cook 1 minute.
    4. Add the pasta and beans to the boiling water. Cook according to pasta directions.
    5. Add the shrimp to the sauté pan. Cook until barely pink. Then, add the tomatoes and continue cooking until shrimp are completely pink and opaque (this should be about 3 minutes). Don’t over cook!
    6. Drain the pasta and green beans and add pasta mix to a large serving bowl. Add the shrimp and tomatoes to the bowl. Add the Parmesan cheese and pesto and mix together well.
    7. Serve immediately.
    Advertisements
  • 6 responses

      • LOL–I had it for breakfast this morning! I must be carb happy or something. It was good cold–better at room temperature. Soooo, pasta salad!

    1. Hey Dee! So my husband can’t eat shrimp, won’t eat tomatoes, and doesn’t like green beans…. So I substituted with asparagus, squash, and garlic sautéed Mahi Mahi…..YUM!!!!!

      • Yay! That is great! The beauty of a lot of these recipes is that you can take the base idea and use what you like (and what is local in your area). Glad it worked and thanks for sharing your alternative! Ellie won’t eat shrimp either, but she would love your version!

    2. Pingback: Chili Lime Shrimp Salad « SOLE Food Kitchen

    Sole-ful musings

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: