Pasta with Shrimp, Green Beans and White Beans in Red Pepper Oil

• 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

1. Heat oil in large nonstick skillet over medium-low heat.
2. Add garlic and red pepper and stir 1 minute.
3. Add shrimp and tomatoes; cook until heated through, about 5 minutes.
4. Add cannellini and stir until heated through, about 3 minutes.
5. Season with salt and pepper.
6. Cook pasta in large pot of boiling salted water until almost tender.
7. Add green beans; cook until beans and pasta are just tender, about 3 minutes longer.
8. Drain, reserving 1/2 cup cooking liquid.
9. Return pasta and beans to pot.
10. Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta.
11. Season with salt and pepper.
12. Transfer to bowl.
13. Sprinkle with remaining basil.

extravirgin olive oil, garlic, red pepper, shrimp, tomatoes, cannellini, shell pasta, green beans, fresh basil

Taken from www.epicurious.com/recipes/food/views/pasta-with-shrimp-green-beans-and-white-beans-in-red-pepper-oil-104063 (may not work)