Recipe
Ingredients
- 15 ounce can cannellini beans (drained and rinsed (¼ cup liquid reserved))
- 2-3 large cloves garlic (finely minced)
- 3 tablespoon extra virgin olive oil (divided)
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- salt and pepper (to taste)
- 1¼ pounds large shrimp (peeled and deveined)
- 1 large head escarole (rinsed and roughly chopped)
- 1½ tablespoon fresh lime juice
- freshly grated Parmesan cheese (optional for serving)
Instructions
- In a medium bowl combine drained cannellini beans, minced garlic, one tablespoon olive oil, smoked paprika, and oregano.
- Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp and lightly season with salt and pepper to taste.
- Sauté, stirring continually, until the shrimp is opaque, about 3-4 minutes. Do not overcook. Transfer the cooked shrimp to a plate and keep warm until ready to serve.
- Add remaining tablespoon of olive oil and chopped escarole to the skillet. Season with salt and pepper to taste, and sauté, stirring frequently, until the escarole starts to wilt, about 2-3 minutes.
- Add the cannellini bean mixture and the reserved ¼ cup liquid from the beans. Cook, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted, about 2 more minutes.
- Remove from heat and stir in fresh lime juice.
- To serve, divide the warm cannellini bean and escarole mixture among individual serving plates and top with the cooked shrimp and freshly grated Parmesan cheese.