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Dinner recipe · from the recipe book

One-Pot Smoky Garlic Shrimp Pasta with White Beans

Short pasta simmers right in garlicky broth with blistered cherry tomatoes and creamy white beans, then gets plump shrimp, wilted spinach and fresh basil for a saucy, smoky-sweet bowl.

One-Pot Smoky Garlic Shrimp Pasta with White Beans

Ingredients

  • 1 lb450 gShrimppatted dry
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 3 tbsp40 gOlive oil
  • 8 cloves24 gGarlicthinly sliced
  • ½ tsp1 gCrushed red pepper
  • 2 cups300 gCherry tomatoeshalved
  • 11½ oz320 gPasta, dryshort shape such as ditalini or small shells
  • 3 cups720 gLow-sodium chicken broth
  • 1½ cups360 gWater
  • 1¼ cups200 gGreat northern or cannellini beans, canned, drained and rinsed
  • 6⅔ cups loosely packed200 gBaby spinach
  • 1½ tbsp20 gLemon juice
  • ⅔ cup leaves15 gFresh basiltorn

Steps

  1. Prepare first: pat the shrimp dry, slice the garlic, halve the cherry tomatoes and tear the basil.
  2. In a bowl, toss the shrimp with half of the salt, the black pepper and the smoked paprika; set aside.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook gently until the garlic is pale golden, about 2 minutes.
  4. Add the cherry tomatoes and cook, stirring, until they soften and start to burst, about 4 minutes.
  5. Add the pasta, chicken broth, water and the remaining half of the salt. Bring to a boil, then simmer, stirring often, until the pasta is nearly al dente and most of the liquid is absorbed, about 9 minutes.
  6. Stir in the great northern beans and the seasoned shrimp. Cover and cook 3 to 4 minutes, stirring once, until the shrimp are pink and opaque and reach 145°F (63°C).
  7. Stir in the spinach until wilted, about 1 minute; the starchy liquid and oil will turn into a glossy sauce.
  8. Off the heat, stir in the lemon juice, top with the basil and serve.

Contains: Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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