Fusilli With Lima Beans, Cabbage, and Shrimp

Fusilli With Lima Beans, Cabbage, and Shrimp
Servings: 6 Start to Finish 30 mins


  • Salt
  • 8 ounces fusilli
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 celery stalk, chopped
  • 1 cup low-sodium chicken or other stock
  • 3 cups lima beans, frozen
  • 3 cups chopped cabbage, preferably savoy or napa
  • 1/2 - 3/4 pound shrimp, chopped
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese for garnish

Make It

1. Bring a large pot of water to a boil over high heat and salt it. Add the pasta and cook until tender but not mushy, 8 to 10 minutes; drain and set aside.

2. While the pasta is cooking, place the oil in a large skillet over medium heat; when hot, add the onion and celery and cook until softened, about 5 minutes. Add the stock and lima beans to the pan, and cook until the lima beans are tender. Then add the cabbage and cook until just wilted, 3 to 4 minutes. Add the shrimp and sprinkle with salt and pepper; continue cooking until the shrimp turn pink, about 2 to 3 minutes. If it seems dry, add a little more stock or water; it should be moist but not soupy.

3. Add the pasta to the bean mixture and stir gently. Taste and adjust the seasoning, sprinkle with Parmesan.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 357, Fat, total (g): 7, sat. fat (g): 2, carb. (g): 53, fiber (g): 8, pro. (g): 21, sodium (mg): 293, Percent Daily Values are based on a 2,000 calorie diet.