Shrimp with Beans and Rosemary
Nutrition
Calories: 488 kcalCarbohydrates: 64 gProtein: 50 gFat: 15 gSaturated Fat: 8 gCholesterol: 174 mgSodium: 272 mgFiber: 23 gSugar: 6 gVitamin A: 11.5 IUCalcium: 232 mgIron: 16 mg
Ingredients
- 1-1/2 tbsp extra-virgin olive oil
- 1 whole Garlic clove minced
- 3 tablespoon chopped flat leaf parsley
- 2 tsp chopped fresh rosemary or sage
- 1 lb fresh shrimp peeled and deveined
- 2 cups cooked cannellini beans
- 1 pinch salt
- 1 pinch black pepper
- 1/2 cup clam juice chicken or fish broth (optional)
Instructions
- Heat 1 tbsp of the olive oil in a large nonstick skillet.
- Add the garlic, 2 tablespoons of the parsley, and the rosemary and cook over medium heat until fragrant but not brown, about 1 minute.
- Stir in the shrimp, beans, salt, and pepper and cook for 1 minute. Add the fish broth and simmer until the shrimp are firm, pink, and cooked, 2 to 3 minutes more. Correct the seasoning, adding salt and pepper to taste.
- Drizzle the remaining 1/2 tbsp olive oil over the shrimp and beans, sprinkle with the remaining tbsp parsley, and serve at once.