Instructions: 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.

This recipe yields 4 servings.

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