Tuscan Shrimp With White Beans, Tomatoes and Basil
- Reviews 3
Ready In: 25 mins
Serves: 6
Ingredients
BEANS
- 3 (16 ounce) cans cannellini beans or 3 (16 ounce) cans great northern beans, drained and rinsed
- 1⁄2 cup chopped onion
- 2 -3 tablespoons red wine vinegar
- 2 garlic cloves, chopped
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon pepper
SHRIMP
- 1⁄4 cup olive oil
- 1 lb large shrimp (tail left on)
- 4 garlic cloves, chopped
- 1⁄2 teaspoon red pepper flakes
- 1 cup tomatoes, peeled, seeded and diced
- 1⁄2 cup basil, coarsely chopped
- 1 1⁄2 tablespoons lemon juice
- salt & freshly ground black pepper
- 2 tablespoons Italian parsley, chopped
- best-quality extra virgin olive oil, for drizzling
Directions
- Combine all bean ingredients and heat on medium low.
- While the beans are simmering, heat 1/4 cup oil in a large skillet over high heat.
- Add the shrimp, season with salt and cook for about 1-3 minutes, tossing frequently until shrimp turns pink and begins to curl. Don't overcook! If you using pre-cooked shrimp, you basically are just browning them a bit.
- Remove the shrimp to a bowl.
- Add the garlic to the pan and saute until the garlic browns.
- Add the pepper 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.
- Spoon the white beans on a platter or individual plates.
- Drizzle with the best olive oil you have.
- Top with shrimp mixture.
- Sprinkle with parsley.
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