Tuscan-Style Shrimp with White Beans

Ingredientes

3 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, finely chopped

1 sprig fresh rosemary OR ½ teaspoon dried rosemary

½ teaspoon red pepper flakes

Kosher salt and ground black pepper

Two 15½-ounce cans butter beans OR cannellini beans, rinsed and drained

¾ cup dry white wine

1 pound extra-large (21/25 per pound) shrimp, peeled and deveined

1 cup lightly packed fresh flat-leaf parsley OR fresh basil, roughly chopped

Instruções

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, rosemary, pepper flakes and ½ teaspoon salt; cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Stir in the beans, then add the wine and cook, uncovered and stirring occasionally, until the pan is dry, 5 to 7 minutes.

Stir in the shrimp. Cover, reduce to medium-low and cook until the shrimp are opaque throughout, 4 to 5 minutes; stir once about halfway through.

Off heat, taste and season with salt and black pepper. Remove and discard the rosemary sprig (if used). Stir in the parsley and serve drizzled with additional oil.

Notas

With its miles of coastline and reputation as the home of mangiafagioli—or bean eaters—it’s no surprise that shrimp and white beans are a classic pairing in the cuisine of Tuscany, Italy. In this quick, easy recipe, the two are the stars, but with so few supporting ingredients, it’s important to use a dry white wine that’s good enough to drink on its own. Serve warm or at room temperature with a leafy salad and crusty bread to round out the meal.