Tuscan Shrimp with White Beans

  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
Save Recipe

Ingredients

3 cups canned Cannelloni white beans

1/4 cup plus 2 tablespoons extra-virgin olive oil

16 large shrimp, peeled (tail left on) and deveined

4 cloves garlic, sliced

1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes

1 cup peeled, seeded and diced fresh tomato, canned or fresh

1 cup whole basil leaves

1 tablespoon lemon juice

Salt and freshly ground black pepper

2 tablespoons Italian flat-leaf parsley, chopped

Best-quality extra-virgin olive oil, for drizzling

Directions

  1. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  2. Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  3. Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

White Bean Salad with Shrimp and Sun-Dried Tomato Vinaigrette

Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad

Spitfire Shrimp

Shrimp Dean Martinis

Shrimp Paella with Chorizo

Imperial Rolls with Shrimp

Shrimp Cocktail ("Bullshot")

Poached Shrimp with Melon