A tomato and white bean ragout sauce peps up shrimp and angel hair pasta in this main-dish recipe that can be ready in less than 30 minutes.
Cook pasta following package directions. Drain and toss with 1 tablespoon of the olive oil. Keep warm.
While pasta is cooking, season shrimp with 1/2 teaspoon of the lemon pepper. Heat remaining tablespoon oil in a nonstick skillet over medium-high heat. Add shrimp and garlic; cook 4 minutes or until cooked through, turning once. Remove and keep warm.
Drain and rinse the beans and add to the skillet along with tomatoes, Italian seasoning, red pepper and the remaining 1/4 teaspoon lemon pepper. Cook 5 minutes over medium heat.
Serve the ragu over the pasta and shrimp.