🍝 Shrimp Penne with Beans and Tomatoes

Name: Shrimp Penne with Beans and Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g kidney bean; salt; 250 g cherry tomatoes; 4 garlic cloves; 12 raw shrimp (26/30), with head and shell; 400 g penne; 20 g butter; 2 tbsp olive oil; 0.5 tsp fennel seeds; 40 g grated parmesan; arugula leaves (for garnish)

638 kcal · 30 min · 4 servings

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Ingredients

150 g kidney bean
salt
250 g cherry tomatoes
4 garlic cloves
12 raw shrimp (26/30), with head and shell
400 g penne
20 g butter
2 tbsp olive oil
0.5 tsp fennel seeds
40 g grated parmesan
arugula leaves (for garnish)

Instructions

1. Wash the beans and remove any tough stems.
2. Boil the beans in salted water for about 5 minutes.
3. Immediately shock the beans in ice water to stop the cooking process.
4. Let the beans drain well.
5. Wash the cherry tomatoes thoroughly.
6. Peel the garlic.
7. Dice the garlic finely.
8. Wash the shrimp.
9. Pat the shrimp dry with kitchen paper.
10. Cook the penne in salted water until al dente.
11. Heat butter and olive oil in a large pan.
12. Sauté the garlic until translucent.
13. Add the beans, cherry tomatoes, and shrimp to the pan.
14. Fry the ingredients for approx. 5 minutes, stirring occasionally.
15. Season the dish with salt, pepper, and fennel seeds.
16. Drain the penne.
17. Mix the penne with the pan contents.
18. Sprinkle the dish with grated Parmesan.
19. Serve the pasta in deep plates.
20. Garnish the dish with fresh arugula.

Nutrition per serving

kcal: 638
Protein: 45 g · Fett/Fat: 16 g · Carbs: 77 g