- 1 lb shrimp, peeled and deveined
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil, divided
- 1 lemon, zested and juiced
- 1 can Cannellini Beans
- ½ c parsley, chopped
- 1 garlic clove
- Kosher salt and freshly ground pepper, to taste
In a large skillet over medium high heat, add 2 tbsp oil and garlic and sauté until garlic begins to sizzle and become fragrant, about 2 minutes. Add shrimp and 1-2 tbsp lemon juice, cooking quickly until shrimp are opaque, about 5 minutes.
Meanwhile, rinse Cannellini beans under cold water. When shrimp are done, remove from pan and set aside (tent with foil to keep warm). Add beans to skillet, along with parsley, whole clove of garlic, 1 tbsp olive oil, salt and pepper. Cook over medium until just heated through, about 3 minutes.
Serve shrimp over beans, garnish with lemon zest.
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