Tuscan White Bean Pasta with Shrimp

Creamy white beans, juicy tomatoes, spinach, and pasta make an easy skillet dinner—and I added a bag of shrimp for a delicious twist! This is a great way to make a quick dinner feel a little fancy without making a mountain of dishes.

Ingredients

• 1 tablespoon oil, plus a little extra for cooking the shrimp if needed
• 1 bag thawed shrimp, peeled and deveined
• 1 pint grape tomatoes (10–12 ounces)
• 2 cans (15 ounces each) reduced-sodium cannellini beans (leave one undrained; drain the other)
• 1 package Tuscan-Style Herb Chicken Meal Mix
• 1 cup water
• 8 ounces linguine, cooked al dente
• 2 cups fresh spinach
• Optional: fresh lemon juice and grated Parmesan cheese

Directions

1. Cook the linguine according to package directions until al dente, then drain.
2. Pat the thawed shrimp dry. In the stainless steel sauté pan over medium heat, cook the shrimp in a little oil, turning as needed, until opaque and cooked through (145°F). Transfer to a plate.
3. Heat 1 tablespoon oil in the pan over medium heat. Add the grape tomatoes and stir occasionally for 4–5 minutes, until they begin to burst.
4. Puree one can of cannellini beans along with its liquid until smooth. Add the puree to the pan with the remaining drained beans, Tuscan-Style Herb Chicken Meal Mix, and water. Bring to a gentle simmer.
5. Add the cooked linguine and toss to coat in the sauce. Warm for 1–2 minutes.
6. Remove from the heat and stir in the spinach until wilted. Return the cooked shrimp to the pan and toss gently to combine.
7. Finish with lemon juice or grated Parmesan if you like, and serve warm.

Laura’s Tip

Pureeing one can of beans makes a creamy sauce without needing heavy cream! Cook the shrimp separately and fold it back in at the end so it stays tender rather than rubbery. Nobody wants shrimp with the texture of a pencil eraser. 😂