Shells with Shrimp & Green Beans in Garlic Oil
Submitted by takaslove
Quick Italian pasta shells tossed with garlic-sauteed shrimp, fresh green beans, sun-dried tomatoes, and crushed red pepper in olive oil. A 25-minute weeknight dinner with big Mediterranean flavor.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThis is the kind of pasta you throw together on a Tuesday night and wonder why you ever bother with anything more complicated. Shell pasta tossed with shrimp sauteed in garlic-infused olive oil, fresh green beans, slivers of sun-dried tomato, and just enough crushed red pepper to wake everything up.
The garlic oil does the heavy lifting as the sauce. No cream, no heavy reductions. Just good olive oil perfumed with garlic and chili, coating every shell and green bean.
Twenty-five minutes, one skillet, one pot. Serve it the second it comes together while the shrimp are still pink and bouncy.
Kitchen Tips
- Saute the garlic on low heat for a full minute to infuse the oil without burning it
- Add the shrimp all at once over high heat and cook just until pink, about 3 minutes; any longer and they turn rubbery
- Use oil-packed sun-dried tomatoes for extra richness and easier slicing
- Toss everything together right before serving; this dish doesn’t hold well
Ingredients
Directions
Heat olive oil in a medium skillet; stir in garlic and red pepper; sauté over low heat 1 min.
Raise heat to high; immediatley add the shrimp all at once.
Saute, stirring constantly, until they become pink, about 3 min.
(Do not over cook).
Stir in the sundried tomatoes (in oil) and parsley.
Remove from heat.
Cook shells until they are tender.
Toss shrimp mixture, shells and beans together.
Serve at once.
Comments
