Food Recipes Buttery Shrimp With Marinated White Beans 5.0 (1) 1 Reviews A quick and sophisticated pantry dinner is just what the doctor ordered. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on May 17, 2021 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts A good recipe isn't just about getting dinner on the table. It should teach something, too. In the case of this delicious shrimp and bean dinner, you'll not only turn out saucy, flavorful plates in under 30 minutes, you'll learn how to build flavor with pantry ingredients, and how to transform two cans of beans into an elegant meal. Here the bean of choice is cannellini, but this method would work well with other varieties like gigante, cranberry beans, or even chickpeas. Combining garlic, crushed red pepper flakes, butter, and white wine means that each bite is slicked with delicious flavor. Ingredients 2 large lemons 2 15-oz. cans cannellini beans, drained and rinsed 5 tablespoons olive oil, divided 1 ¼ teaspoons kosher salt, divided 4 large cloves garlic, finely chopped (about 2 Tbsp.) ¼ teaspoon crushed red pepper 3 tablespoons unsalted butter, divided ¼ cup dry white wine 1 pound peeled, deveined large shrimp ⅓ cup chopped fresh parsley leaves Toasted bread, for serving (optional) Directions 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 3½ tablespoons juice. Add beans, 3 tablespoons oil, ¾ 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 1½ tablespoons lemon juice, ½ teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using. Print Nutrition Facts (per serving) 510 Calories 27g Fat 37g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 510 % Daily Value * Total Fat 27g 35% Saturated Fat 8g 40% Cholesterol 166mg 55% Sodium 1330mg 58% Total Carbohydrate 37g 13% Dietary Fiber 10g 36% Total Sugars 4g Protein 29g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.