Shrimp and white beans combine with garlic, crushed red pepper flakes, butter, and white wine to create a sophisticated dinner that comes together in just 25 minutes. Balance your meal by serving this with a healthy grain or a salad of leafy greens.
Ingreadient
- 2 large lemons
- 2 15-oz. cans cannellini beans, drained and rinsed
- 5 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- 4 large cloves garlic, finely chopped (about 2 Tbsp.)
- ¼ teaspoon crushed red pepper
- 3 tablespoons unsalted butter, divided
- ¼ cup dry white wine
- 1 pound peeled, deveined large shrimp
- ⅓ cup chopped fresh parsley leaves
- Toasted bread, for serving (optional)
Direction
- Remove lemon peel in wide strips with a vegetable peeler, avoiding white pith. Finely chop strips to equal 1 tablespoon; transfer to a medium bowl. Squeeze lemons to equal 3½ tablespoons juice. Add beans, 3 tablespoons oil, ¾ teaspoon salt, and 2 tablespoons lemon juice to chopped lemon peel in bowl.
- Place garlic, crushed red pepper, 2 tablespoons butter, and remaining 2 tablespoons oil in a large skillet. Cook over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add wine and cook until reduced by half, about 1 minute.
- Add shrimp and increase heat to medium-high. Cook until shrimp are just opaque, 3 to 4 minutes. Stir in parsley and remaining 1½ tablespoons lemon juice, ½ teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using.
