Today I am posting a recipe that is very close to one I have already posted titled “Tuscan Shrimp with White Beans” it has a few differences and they’re both excellent. Just wanted to let you all know what I did this time. I served as is and the beans are a delicious alternative to pasta. The beans and spinach make it healthy and hearty. Enjoy!
2 Tablespoons extra-virgin olive oil
app. 2 cups baby spinach ( or arugula)
3 cloves garlic , chopped
1 28 oz. can diced tomatoes
1 15 oz. can cannellini beans, drained and rinsed
1/2 cup dry white wine, I used Pinot Grigio because that’s what I had on hand and open already ( sauvignon blanc would be fine as well)
1 1/2 lbs. large shrimp, peeled and deveined. Ask your local fish store to do this for you.
1/4 tsp. crushed red pepper ( if you like a little kick, if not you can omit)
1/4 tsp. freshly ground black pepper
1 tsp. kosher salt, to taste
Wash spinach and dry. Chop up garlic cloves. Peel and devein the shrimp if not done.
I used a large sauté pan for this but any large pot will do. Place pot on stove and turn the heat to medium. Pour 2 Tablespoons olive oil and heat it up till it gets shimmery looking, about 2 minutes. Add the garlic and cook until fragrant ( very quickly for about 1/2 minute) Don’t burn the garlic!!! Add the can of tomatoes and cook for a few minutes. Pour in the wine and bring to a low boil. Once it starts to boil add the shrimp and cook, turning with tongs till shrimp is done , you may have to cut into one after 5 minutes depending on the size of your shrimp will start to curl up, and get opaque inside. Don’t over cook ! You can always put shrimp back if undercooked but no one likes rubbery shrimp. The shrimp will continue to cook during next step , so don’t worry.
Stir in the beans, spinach, red and black pepper and cook, stirring often till the beans are heated through and spinach wilts, about 3 – 5 minutes more. Season with salt to taste, I used about 3/4 of a teaspoon of kosher salt, it depends on your taste.