Pasta with Shrimp & Green Beans in Red Pepper Oil

I love making a nice Sunday lunch. I happened to have some Key West pink shrimp, which is wild caught in the gulf. Unlike imported shrimp, wild-caught U.S. shrimp is unlikely to contain the drugs and chemicals that are used heavily on many international shrimp farms. Pink shrimp is found in the Gulf and South Atlantic. Those found off southwest Florida are often known as “Tortugas” or “Key West” pinks. These shrimp are known for their pink color and sweet taste. They are pink when raw, so they look like they are already cooked.

Years ago, I was hired by a shrimp company for three days to make shrimp scampi demo samples at a Whole Foods convention. I have to say it was really fun!

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Pasta with Shrimp & Green Beans in Red Pepper Oil

Serves 4

1 Tbs extra-virgin olive oil
3 garlic cloves, minced
1/4 tsp dried crushed red pepper
12 oz cooked large shrimp
4 plum tomatoes, cut into thin wedges

8 oz medium shell pasta
8 oz green beans, trimmed, cut into 1-inch lengths
6 Tbs chopped fresh basil
Fresh Mozzarella, cut up

Heat oil in large nonstick skillet over medium-low heat. Add garlic and red pepper and stir 1 minute. Add shrimp and tomatoes; cook until heated through, about 5 minutes. Add cannellini and stir until heated through, about 3 minutes. Season with salt and pepper.

Cook pasta in large pot of boiling salted water until almost tender. Add green beans; cook until beans and pasta are just tender, about 3 minutes longer. Drain, reserving 1/2 cup cooking liquid.

Return pasta and beans to pot. Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining basil and top with mozzarella.

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