Tuscan Shrimp with White Beans

Here at my house, we entertain “almost” every weekend.  Therefore, I’m always on the lookout for really good, flavor-packed appetizers.  I made my  weekly trip to my new favorite seafood shop, Groomer Seafood, today and they had their shrimp on special. That was perfect since I’d been wanting to try an Italian shrimp dish I’d seen Michael Chiarello prepare on the new Cooking Channel. This great change in temperature we’ve experienced the last few mornings (mid 50s) has really put me in the cooking mood!  This dish is what I’d call “Rustic Italian”…easy, full of flavor and definitely a crowd pleaser! Instead of an appetizer, I doubled the recipe and served it as a main course.  Open up a bottle of Italian wine (Chianti is good!), grab some good garlic bread to soak up the juices, and dinner is served!

Tuscan Shrimp with White Beans

Tuscan Shrimp with White Beans

Adapted from Michael Chiarello

Serves 4 as an appetizer, 2 as a main course

Printable Recipe


  • 3 cups canned cannellini beans
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 16 large shrimp, peeled and deveined (can leave tails on for presentation)
  • 4 cloves garlic, sliced
  • 1/2 – 1 teaspoon red pepper flakes (or more to taste)
  • 1 cup canned tomatoes (preferably San Marzano) diced
  • 2 cups whole basil leaves
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper
  • 2 tablespoons Italian flat-leaf parsley, chopped
  • best quality extra-virgin olive oil, for drizzling


Drain beans over a bowl and reserve the liquid.  Put beans into a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer.  Keep them warm while you prepare the shrimp.

Heat 1/4 cup oil in a large, non-stick skillet over high heat.  Pat shrimp dry with paper towels, and add to skillet.  Season with salt and cook about 1 minute, tossing frequently (you actually want them to be undercooked a bit, as they will finish cooking at the end).   Remove with slotted spoon to a bowl.  Add garlic to remaining oil in pan and saute until lightly browned (careful not to burn).   Add red pepper flakes and basil and toss briefly.  Add tomatoes, stir, then add lemon juice. Season to taste with salt & pepper.  Cook for about 1 minute, then stir in the shrimp with their juices.  Toss well and cook briefly to reheat the shrimp.  Plate the beans onto a platter, drizzle with the best olive oil you have, then top with the shrimp mixture.  Serve with crusty bread & a good bottle of red wine.  🙂


One Response

  1. This sounds delicious! Yumm!

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