Spaghetti with shrimps, tomatoes and beans

Spaghetti with shrimps, tomatoes and beans

Feb 7 2020


10 mn

Serves 5

Super speedy dinner, ready in less than 10 minutes. While the spaghetti cooks you can make the sauce and just toss it together when cooked and done!


  • Half a bag of brown rice-quinoa spaghetti ( 1/2 lb)
  • 1 zucchini, cut in noodles ( you buy them in most store frozen or fresh)
  • 20 shrimps (I used wild ones, deveined and peeled)
  • 1 cup of cherry tomatoes, cut into 2
  • 3 garlic cloves, sliced
  • 1/2 tsp of chili flakes
  • 1 can of white Italian beans
  • Basil or Italian parsley to sprinkle


Cook the pasta according to packaging instructions.

Meanwhile sauté 2-3 tbsp of olive oil with garlic, chili flakes and tomatoes. Stir until tomatoes are starting to burst and release their juice. When that happens add in the shrimps and cook for 2 minutes (until they get slightly more opaque and pink) then toss in the zucchini noodles and beans. Add in some water from the pasta if you see that the sauce gets too thick.

Transfer the pasta with the sauce toss it nicely together until combined, taste and adjust seasoning.

Sprinkle some fresh herbs on top and enjoy!

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