It’s a gluten-free version that uses jumbo shrimp and simple ingredients yet has the loveliest and most delectable depth of flavor.
– Cannellini beans – Garlic cloves – Virgin Olive Oil – Smoked paprika – Dried oregano – Shrimp – Escarole – Lime juice – Parmesan cheese
Peel and devein the shrimp. Drain and rinse cannellini beans, reserving 1/4 of the liquid.
Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp the hot skillet and lightly season with salt and black pepper, if desired.
Sauté, stirring continually, until the shrimp turn pink and opaque, approximately 3-4 minutes. Do not overcook.
Add drained cannellini beans and minced cloves of garlic to a medium bowl. Top with one tablespoon olive oil, the smoked paprika, and the dried oregano.
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