Spicy Calabrian Shrimp with White Beans
This dish is quick and easy to dress up some frozen (or fresh shrimp) and a can of beans!
Servings 4
Calories 328kcal
Ingredients
- 1 pound peeled and deveined extra-jumbo 16/20 count shrimp
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic, chopped
- 3 tablespoons crushed Calabrian chili
- 1 cup dry white wine
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 1 teaspoon lemon zest
- 2 tablespoons chopped flat-leaf parsley, divided
- 1 tablespoon chopped chives, divided
- Toasted sourdough bread, for serving
Instructions
- Pat the shrimp dry with a paper towel. Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Working in batches if needed to not overcrowd the pan, add the shrimp to the pan.
- Cook the shrimp until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan to a plate or bowl and cover.
- Return the pan to medium heat, add the butter and allow to melt, then add the garlic and stir until fragrant, about 30 seconds. Stir in the Calabrian chili paste.
- Deglaze the pan with the white wine, then add the white beans and stir to combine. Continue to cook over low heat until the beans are soft, about 10 minutes. Add the lemon zest and half the herbs, stirring to combine.
- Return the shrimp to the pan, stirring to combine. Divide among serving bowls, garnish with the remaining herbs and serve with bread.
Nutrition
Calories: 328kcal | Carbohydrates: 7g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 143mg | Potassium: 418mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 1mg
