This recipe takes about 30 minutes from start to finish. It’s a saucy tomato shrimp and white bean sauce. Of course I always prefer my sauces to sit a little longer, but it’s ready to eat rather quickly. Simply delicious! and simple is the key word here. Perfect Sunday night dinner at home.

I served over mezze rigatoni, but any pasta, spinach, rice, spaghetti squash will do. Or just eat it as is.

Obviously if you don’t like spicy cut back on the crushed red pepper or omit all together.

Enjoy!

*should serve 4 with pasta ( use 1 1/2 lbs of shrimp for 4 people)

Ingredients:

1 – 1/2 lbs 16-20 shrimp peeled and deveined

1 tablespoon crushed garlic

1/2 – 1 teaspoon crushed red pepper , obviously to your own taste

1/2 teaspoon kosher salt — and taste once sauce is cooked I didn’t add any more

2 Tablespoons olive oil

1 15 oz can cannellini beans , washed and drained

13.8 oz. or 14 oz. crushed tomatoes or tomato puree

2 Tablespoons butter — it def adds a layer of richness, I used it but if you don’t want to you don’t have to

Pasta, spinach, rice whatever you’d like

Directions:

In a bowl toss the shrimp with garlic, oil, 1/2 teaspoon kosher salt and olive oil

I actually let this sit for about 30 minutes before cooking , you don’t have to

Heat a large skillet over medium high heat, when the pan is hot, add the shrimp mixture in one layer if you can, cook for about 1 minute then turn shrimp over and cook for another minute, stir in the drained beans

Add the crushed tomatoes and 1/4 cup water , bring to a simmer and cook for about 5 minutes, shrimp should be curled and opaque and the sauce thickens slightly

Add the butter and stir until it melts into the sauce, taste for seasoning and add salt if needed

serve hot over whatever you’re serving over

Enjoy!