Recipe Instructions:
Ingredients
2 large lemons
2 15-oz. cans cannellini beans, drained and rinsed
5 tablespoons olive oil, divided
1 ¼ teaspoons kosher salt, divided
4 large cloves garlic, finely chopped (about 2 Tbsp.)
¼ teaspoon crushed red pepper
3 tablespoons unsalted butter, divided
¼ cup dry white wine
1 pound peeled, deveined large shrimp
⅓ cup chopped fresh parsley leaves
Toasted bread, for serving (optional)
Directions
Remove lemon peel in wide strips with a vegetable peeler, avoiding white pith. Finely chop strips to equal 1 tablespoon; transfer to a medium bowl. Squeeze lemons to equal 3½ tablespoons juice. Add beans, 3 tablespoons oil, ¾ teaspoon salt, and 2 tablespoons lemon juice to chopped lemon peel in bowl.
Place garlic, crushed red pepper, 2 tablespoons butter, and remaining 2 tablespoons oil in a large skillet. Cook over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add wine and cook until reduced by half, about 1 minute.
Add shrimp and increase heat to medium-high. Cook until shrimp are just opaque, 3 to 4 minutes. Stir in parsley and remaining 1½ tablespoons lemon juice, ½ teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using.
