- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 12 ounces cooked large shrimp
- 4 plum tomatoes, cut into thin wedges
- 1 15-ounce can cannellini (white kidney beans), drained
- 8 ounces medium shell pasta
- 8 ounces green beans, trimmed, cut into 1-inch lengths
- 6 tablespoons chopped fresh basil
- Heat oil in large nonstick skillet over medium-low heat. Add garlic and red pepper and stir 1 minute. Add shrimp and tomatoes; cook until heated through, about 5 minutes. Add cannellini and stir until heated through, about 3 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until almost tender. Add green beans; cook until beans and pasta are just tender, about 3 minutes longer. Drain, reserving 1/2 cup cooking liquid. Return pasta and beans to pot. Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining basil.