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Shrimp and white beans over spinach fettuccine

6
Points®
Total Time
40 min
Prep
16 min
Cook
24 min
Serves
2
Difficulty
Easy
Have this divine Italian-inspired dinner tonight! Easy to prepare, you can sit down to this generous pasta bowl with shrimp, white beans and vegetables in a white wine and garlic sauce, in just 40 minutes. Fresh basil and red pepper flakes add some heat and herbaceous zing to the dish. The spinach fettucine adds unique flavor and interest. Substitute regular fettucine if you can't find spinach or prefer the standard version. The size of jumbo shrimp varies from fish market to fish market. Usually, there are between 16 and 20 to the pound.

Ingredients

Uncooked fettuccine

2 oz, Spinach

Olive oil

1 Tbsp

Onion

1 medium, finely chopped

Fennel

1 cup(s), finely chopped

Garlic

2 clove(s), minced

White wine

¼ cup(s), dry

Canned white beans

⅔ cup(s), small, rinsed and drained

Uncooked shrimp

½ pound(s), Jumbo, peeled and deveined

Reduced sodium chicken broth

⅔ cup(s)

Fresh basil

¼ cup(s), fresh, loosely packed leaves, thinly sliced

Red pepper flakes

½ tsp, to 1/4 or to taste

Instructions

  1. Cook the pasta according to package directions, omitting the salt if desired; drain. Keep warm.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and fennel. Cook, covered, stirring occasionally until translucent, 3–5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the wine and bring to a boil; cook just until a small amount of the wine remains in the skillet. Stir in the beans, shrimp, broth, basil, and crushed red pepper; cover and bring to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, 3–4 minutes.
  3. Transfer the pasta to a large serving bowl, top with the shrimp mixture, and toss to mix. Serve at once. Yields 1 1/2 cups per serving.

Notes

Fish and shellfish need to be stored in the coldest part of the refrigerator: The storage temperature should be between 35° and 40°F. If your refrigerator is warmer than that, you may want to store fish (still in its wrapping) on ice, replenishing the ice as it melts.You can substitute a 6-ounce can of solid white tuna packed in water for the shrimp if you like.

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