Real Simple

Buttery Shrimp and White Beans

ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4 ✓ Quick Cooking ✓ Gluten-Free

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2 large lemons

2 15-oz. cans cannellini beans, drained and rinsed 5 Tbsp. olive oil, divided 11/4 tsp. kosher salt, divided 4 large cloves garlic, finely chopped (about 2 Tbsp.) 1/4 tsp. crushed red pepper 3 Tbsp. unsalted butter, divided 1/4 cup dry white wine 1 lb. peeled, deveined large shrimp 1/3 cup chopped fresh parsley leaves Toasted bread, for serving (optional)

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 31/2 tablespoon­s juice. Add beans, 3 tablespoon­s oil, 3/4 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 11/2 tablespoon­s lemon juice, 1/2 teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using.

PER SERVING: 510 Calories, 27g Fat (8g Saturated), 166mg Cholestero­l, 10g Fiber, 29g Protein, 37g Carbs, 1,330mg Sodium, 4g Sugar

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