1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 tablespoon olive oil
1 (8 ounce) can Italian-style beans, drained
1 (5 ounce) can green beans, drained
1 (4 ounce) can whole kernel corn, drained
1 (1 ounce) can black beans, drained
2 tablespoons dried basil
1 tablespoon chopped shallots
1 tablespoon chopped fresh parsley
1 teaspoon salt
2 teaspoons dried oregano
1 tablespoon dried oregano
2 tablespoons chopped fresh basil
3 tablespoons olive oil
4 cloves garlic, minced
Melt the crushed red pepper flakes in a small bowl, whisking frequently until crushed. Remove the mixture from heat. Mix in garlic and oil; toss until well combined. Transfer this mixture to a medium bowl.
Stir the Italian-style beans, green beans, corn, and black beans into the entire mixture. Mix in the shallots, parsley, salt, oregano, basil, and olive oil. Mix thoroughly. Place the mixture into a roasting dish or shallow pot.
Roast the shrimp until pink, about 5 minutes. Drain the shrimp, toss with the bean mixture, and place in the roasting dish. Pour the olive oil mixture over the shrimp and toss again. Drizzle with garlic and basil mixture. Cover, and keep warm.
Heat the 2 tablespoons olive oil in a small saucepan over medium heat. Cook pasta according to package directions. Drain well and arrange shrimp on top of the pasta. Cover with the remaining 1 tablespoon olive oil mixture. Cover and simmer for 30 minutes.
Remove the shrimp from the roasting dish and throw them into the roasting dish. Drizzle the remaining olive oil mixture over the shrimp and spoon over the pasta sauce. Cover the roasting dish, and simmer for 15 minutes, or until the shrimp are opaque.
Pour the remaining olive oil into a large bowl. Mix together the garlic and basil sauce and pour over the pasta. Cover the dish, and simmer until the sauce has reduced, about 10 minutes.
Stir the pasta into the sauce, then stir in the bean mixture. Pour the olive mixture over the pasta sauce. Cover, and allow it to simmer just under a low heat for 5 minutes.
Remove the roasting dish from the heat for 10 minutes, but not open. Uncover, and let the sauce simmer just under a low heat for 5 minutes. Turn the pasta and shrimp over and spoon 1/2 of the sauce over each. The sauce will keep the shrimp from sticking. Serve with croutons or biscuits (see Cook's Note).