Shrimp and white beans combine with a variety of elegant flavors for a quick and sophisticated pantry dinner.
A good recipe isn’t just about getting dinner on the table.
It should teach something, too.
Photo: Caitlin Bensel
Ingredients
2large lemons
215-oz.
Finely chop strips to equal 1 tablespoon; transfer to a medium bowl.
Squeeze lemons to equal 312 tablespoons juice.
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 112 tablespoons lemon juice, 12 teaspoon salt, and 1 tablespoon butter.
Serve over beans with bread, if using.
2,000 calories a day is used for general nutrition advice.
