Sautéed Shrimp with Cannellini Beans
Shrimp and cannellini beans make a surprising and successful combination in this quickly cooked recipe from Savino Recine, owner-chef of Primi Piatti, a man who believes in providing richness in taste without resorting to unhealthy dairy products.
Serves four.
4 tablespoons extra virgin olive oil
20 medium shrimp, peeled, tails left intact and deveined
3/4 cup dry white wine
Salt and freshly ground pepper
3 tablespoons chopped parsley, plus extra whole leaves as garnish
5 scallions, white and light-green parts only, thinly sliced
1 15-ounce can cannellini beans, drained and rinsed
Zest of 1 lemon
In a large skillet over medium-high heat, warm the olive oil. Add the shrimp and sauté on each side for four minutes. Deglaze with the wine, and cook until it evaporates.
Season with salt and pepper, and sprinkle with the chopped parsley.
Remove the shrimp from the skillet, set aside and keep warm. Add the scallions to the skillet and sauté for two minutes.
Add the cannellini beans, season with salt and pepper, and sauté for three to four minutes. Add the shrimp and lemon zest and mix well. Distribute the bean mixture among four plates. Arrange five shrimp around the beans and garnish with parsley. Serves four.
This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.