Fabulous Shrimp & Pasta Toss

Ever try making a new dish using nothing but leftovers? Well this pasta dish came about a few years ago when I was stuck with what to make for dinner. Rummaging through my frig and freezer I came up with fresh garlic, cherry tomatoes, some frozen shrimp and a container of leftover spaghetti from a previous night's meal. So I began putting these ingredients together with a can of cannellini beans from my pantry. Then I finished off the dish with some fresh parsley I happened to have on hand, and this pasta entree was born. The dish can also be served as a lovely appetizer!

The Ingredients:

3-4 T. extra virgin olive oil 
2 large cloves of garlic minced 
3-4 whole ripe tomatoes or cherry tomatoes diced (can also use canned diced tomatoes) 
Small white beans, I used about a cup 
1/4 cup fresh parsley plus some for garnish (fresh basil will work well too) 

10-15 large white shrimp shelled and deveined (you can also cut them in half if serving as an appetizer) 

Leftover or freshly cooked spaghetti about 3 cups (whole wheat works fine...that us what I typically use) 

Shredded Parmesan cheese, about 1/4 cup

Some crushed red pepper to your liking (optional) 

Fresh cracked black pepper and sea salt to season

Heat olive oil in medium sized pan and add the garlic, let simmer on low to medium heat just until garlic is soft and fragrant, about 3 minutes. Add the tomatoes, parsley and beans and saute for another two minutes. Add the cooked spaghetti and heat then toss in the shrimp and heat through until they turn light pink. Remove from heat and season the crushed red pepper, black pepper and sea salt. Sprinkle with shredded Parmesan cheese. Serve immediately. Makes 4 healthy entree servings. 

This is wonderful served with crusty bread and a glass of Pinot Grigio.

Enjoy!

XO 

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