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Tuscan-Style Shrimp with White Beans

Tuscan-Style Shrimp with White Beans

By Courtney HillNovember 15, 2022

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

With its miles of coastline and reputation as the home of mangiafagioli—or bean eaters—it’s no surprise that shrimp and white beans are a classic pairing in the cuisine of Tuscany, Italy. In this quick, easy recipe, the two are the stars, but with so few supporting ingredients, it’s important to use a dry white wine that’s good enough to drink on its own. Serve warm or at room temperature with a leafy salad and crusty bread to round out the meal.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, finely chopped

  • 1

    sprig fresh rosemary OR ½ teaspoon dried rosemary

  • ½

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 2

    15½-ounce cans butter beans OR cannellini beans, rinsed and drained

  • ¾

    cup dry white wine

  • 1

    pound extra-large (21/25 per pound) shrimp, peeled and deveined

  • 1

    cup lightly packed fresh flat-leaf parsley OR fresh basil, roughly chopped

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, rosemary, pepper flakes and ½ teaspoon salt; cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Stir in the beans, then add the wine and cook, uncovered and stirring occasionally, until the pan is dry, 5 to 7 minutes.

Step 2

Stir in the shrimp. Cover, reduce to medium-low and cook until the shrimp are opaque throughout, 4 to 5 minutes; stir once about halfway through.

Step 3

Off heat, taste and season with salt and black pepper. Remove and discard the rosemary sprig (if used). Stir in the parsley and serve drizzled with additional oil.