Tuscan Shrimp with White Beans

TOTAL TIME: 25 min
Prep: 20 min
Inactive Prep: --
Cook: 5 min
YIELD: 4 servings
LEVEL: Easy

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.
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.
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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 4 reviews

  • on October 10, 2012

    Flag

    This is such an easy, delicious, quick and healthy dish! I thaw frozen raw, peeled and deveined shrimp under cold water. This is a meal in in itself and I can make it with what I usually have on hand. Add some fresh asparagus, broccoli or spinach to up the nutritional content when you don't have the ingredients or time for a salad.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 01, 2012

    Flag

    Amazing, amazing, amazing. So simple. So delicious. I did not expect quickly seasoned and sauteed shrimp + warmed, canned beans to combine into one of our favorite dishes to date. You would never think this dish was prepared in less than 30 minutes, from start to finish. Keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 05, 2012

    Flag

    I fixed this dish for a Fourth of July party after watching this episode on TV and it was a hit! I followed the recipe as is and I would not change a thing.... Delicious and something different!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.