Creamy Shrimp Pasta with Green Beans - 30 Minute Meal
Creamy shrimp pasta with green beans is a quick, one dish dinner made with pantry staples, frozen shrimp and a seasonal vegetable for a 30-minute weeknight dinner.
Servings: 6 servings
Calories: 371kcal
Equipment
- 4-6 quart pot
- large, deep sided skillet
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter*
- 1 large onion, chopped
- 3 large cloves garlic, minced
- 1/2 pound dry pasta, whole wheat or regular (any shape)
- 1/3 cup dry white wine (or chicken broth)
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces (OR frozen cut beans)
- 1 pound medium to large raw shrimp, shelled, deveined, and tails removed**
- 1/2 cup heavy cream (or full-fat coconut milk)
- 3/4 cup shredded parmesan, divided
- 2 tablespoons chopped fresh basil or other fresh herb (optional)
Instructions
- Bring a large pot of water to boil for pasta.
- Meanwhile, heat oil and butter in a large, deep skillet over medium heat. Add onions and garlic and saute until onion is translucent (about the time it takes for the water to boil).
- When the water boils, add the pasta and set a timer for 5 minutes (or half the pasta's cooking time). Note: To use frozen green beans, cook them the entire time with the pasta, usually about 10 minutes.
- While the pasta cooks, add the wine (or broth) to the onion-garlic mixture along with the dry seasonings. Stir and simmer until the 5-minute pasta timer goes off.
- When the 5 minute timer is done, add the green beans to the boiling pasta and set the timer again for 5 minutes (the water will stop boiling - you can turn up the heat a bit if needed, but everything will still cook whether you do or don't).
- After adding the beans to the pasta, add the raw shrimp to the simmering onion mixture and cook until pink. (It should take about the same time as the timer you have going, but if the shrimp get done sooner, lower the temperature of the skillet to low to not overcook the shrimp.)
- Drain the pasta and beans; add to the skillet (if your skillet isn't large enough, add the shrimp mixture to the larger pasta pot). Pour in the cream and sprinkle with a 1/2 cup of the parmesan, mixing gently to combine.
- Serve immediately right in large skillet (or transfer to a large bowl) topping with remaining 1/4 cup parmesan and chopped basil.
Notes
*You can use all olive oil if you'd like (the butter adds creaminess and flavor).
**To use precooked frozen shrimp: thaw and remove the tails if they are present and then add the shrimp to the onion mixture right before adding the drained pasta and beans, stirring a minute to heat through. Continue with the recipe.
Variations:
- Use a precooked protein like rotisserie chicken, steak, or pork loin, sliced in place of the shrimp - 15 minute meal!
- Use cut broccoli in place of the green beans - we like it crisper, so add it only the last 2-3 minutes of the pasta cooking.
- Use cut asparagus in place of green beans.
- Use leftover roasted or grilled vegetables, adding them in with the cream and cheese (yummy!).
Nutrition
Serving: 11/2 cup | Calories: 371kcal | Carbohydrates: 38.1g | Protein: 24.6g | Fat: 13.2g | Saturated Fat: 5.9g | Cholesterol: 133mg | Sodium: 716mg | Fiber: 6.6g | Sugar: 3.6g
