Chutney Shrimp Pasta


By: A Zesty Bite

Course: Main Dish

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes 4 Servings


  • 7 ounces Dreamfields Angel Hair Pasta

  • 1/2 cup chutney

  • 1/4 cup grapeseed oil

  • 1/2 lemon (juice only)

  • 1/4 teaspoon cumin ground

  • 1/2 large shrimp peeled and deveined

  • 1 cup cannellini beans rinsed, drained and cooked

  • 1/2 teaspoon garlic minced

  • 2 tablespoons fresh parsley


  1. Cook pasta according to package directions. Place pasta in large bowl; set aside.

  2. Meanwhile, add chutney, oil, lemon juice and cumin to bowl of food processor; pulse until smooth. Pour chutney mixture into large resealable food-safe plastic bag. Add shrimp to bag; marinate in refrigerator at least 5 minutes.

  3. Heat medium skillet over medium heat until hot. Drain shrimp; reserve 2 tablespoons marinade; discard remaining marinade. Add shrimp to skillet with 1 to 2 tablespoons of marinade. Stir in cannellini beans. Cook 5 minutes, stirring occasionally, until shrimp are opaque. Stir in garlic. Remove from heat.

  4. Add shrimp-cannellini bean mixture to pasta; toss to coat well. Garnish with parsley.

Nutritional Information

  • 450 Calories

  • 12 g Fat

  • 66 g Carbohydrates

  • 20 g Protein

  • 95 mg Cholesterol

  • 710 mg Sodium

  • 9 g Dietary Fiber

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