Lemon Shrimp with White Beans
Garlicky lemon shrimp served over warm cannellini beans with parsley and lemon zest.
Ingredients
- 1 lb shrimp peeled and deveined
- 3 cloves garlic minced, divided
- 3 tablespoons extra virgin olive oil divided
- 1 lemon zest and juice
- 1 can cannellini beans
- 1/2 cup parsley chopped
- salt and pepper 1 teaspoon each, or to taste
Instructions
- Add 2 cloves of the garlic and 2 tablespoons of the oil to a large skillet over medium-high heat until the garlic begins to sizzle and become fragrant.
- Add the shrimp and 1 to 2 tablespoons of lemon juice, cooking quickly until the shrimp are opaque, about 5 minutes.
- Meanwhile, rinse the cannellini beans under cold water.
- When the shrimp are done, remove them from the pan and set aside, tented with foil to keep warm.
- Add the beans to the skillet with the parsley, the remaining clove of garlic, the remaining 1 tablespoon of olive oil, salt and pepper. Cook over medium heat until just heated through, about 3 minutes.
- Serve the shrimp over the beans and garnish with lemon zest.