One-Pot Shrimp and White Beans

Food Trend: It seems like everyone I know is using slow cookers. While I have one (that I have yet to use) I’m more into the one-pot – or in this case one-pan – meals. Quick to cook and easy to clean.

Inspiration: My mother-in-law Sandy is an AMAZING cook, and naturally she has her specialty dishes that our whole family always requests. This was one of the first “Sandy dishes” David made for me that has now become a quick weeknight staple recipe. I got home at 8:15pm and the dish was cooked, eaten and cleaned by 9:05pm.

Adaptation: This recipe is so good, it doesn’t need an adaptation, however, I do add double the amount of lemon & white wine than the original recipe. Below, you will have my version with the extra citrus!

Prep Photos & Tips

This recipe is SO easy, that barely any prep is needed, but I still got a few shots

Step One: Saute the garlic, onions, sage and beans with lemon and white wine.Remove from heat and keep warm. 

Step 2: Saute the shrimp in the same pan, just add and heat a big more EVOO before you start cooking them. Add more lemon and white wine.

Step 3: Add beans back to the pan, add a bit more white wine, reduce down, sprinkle with fresh parsley and serve

One-Pot Shrimp & White Beans

2014-02-13 14:27:40

Serves 2

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1 Pound Shrimp, Peeled & Deveined

2 Cans White Cannellini Beans

1/2 Large White Onion Diced

4 Cloves Minced Garlic

7 Sage Leaves

2 Lemons

1-2 Cups White Wine

Salt, To Taste

Chopped Parsley, To Garnish

Instructions

Saute garlic and onions in EVOO until translucent, add white beans and saute another 2 minutes

Add juice of half a lemon, 1/2 cup of wine, sage leaves and saute for another 4 minutes

Transfer mix to a bowl and keep warm

Add another tablespoon of Olive Oil, heat, then add shrimp, cooking for about 2 minutes on each side.

Add beans back to the pan with the remaining 1/2 cup, or whole cup (if you want more sauce), of white wine and the juice from the other half of the lemon.

After everything in combined and the wine has burned off, add salt and garnish with fresh chopped parsley

By Julie Zucker

Adapted from Sandy Zucker

Adapted from Sandy Zucker

Press Worthy Eats http://www.pressworthyeats.com/