Rating: 3 stars
258 Ratings
  • 5 star values: 53
  • 4 star values: 29
  • 3 star values: 38
  • 2 star values: 82
  • 1 star values: 56
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread the bread on both sides with 2 tablespoons of the butter.

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  • Cook the bread in a large skillet over medium heat until browned, 2 to 3 minutes per side. Remove from the skillet.

  • Wipe out the skillet and melt the remaining 4 tablespoons of butter over medium-high heat. Add the garlic and cook, stirring, for 1 minute.

  • Add the wine and bring to a boil.

  • Add the shrimp, season with ½ teaspoon salt and ¼ teaspoon pepper, and simmer until opaque throughout, 2 to 3 minutes.

  • Fold in the beans and arugula and cook just until the beans are heated through, 1 to 2 minutes. Serve over the bread.

Nutrition Facts

458 calories; fat 20g; saturated fat 11g; cholesterol 218mg; sodium 704mg; protein 30g; carbohydrates 32g; sugars 4g; fiber 5g; iron 6mg; calcium 166mg.
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