Sort ingredients
egret
QR Code
Listen
Pdf
Heat the 3 Tbsp butter in a large skillet over medium heat.
Add the 1 lb raw shrimp, tailed and deveined, and cook for a few minutes, tossing gently, until they have turned pink, curled, and are fully cooked. Remove gently with a spatula or slotted spoon, and set aside.
Add the 2 garlic cloves, minced, to the pan and cook gently for a minute or two until fragrant.
Add the ¼ cup white wine and zest of 1 medium lemon, and let the mixture bubble for a minute or so.
Add the 15 ounces canned cannellini beans, along with the 1 ½ cups chicken stock or veggie stock.
Let everything simmer for 5 minutes or so until slightly thickened.
Just before serving, add the shrimp back to the pan along with the juice of 1 lemon, 1 handful of fresh parsley leaves, chopped, and red pepper flakes (if using).
Serve with toasted 4 slices sourdough bread, toasted in butter, or over pasta.