Garlicky Tuscan White Bean & Shrimp Salad
Recipe type: Salad or Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 15 oz cans cannellini beans
  • ¼ cup extra virgin olive oil + more for sautéing shrimp
  • 3 medium garlic cloves, peeled, grated or minced
  • 1½ teaspoons fresh rosemary, finely chopped
  • ⅓ cup Italian flat-leaf parsley, finely chopped
  • ⅓-1/3 teaspoon kosher salt
  • 1 lb Gulf shrimp, peeled, de-veined & seasoned w salt & pepper
  1. For the beans: Open the cans of beans and empty into a colander. Drain and rinse thoroughly with cold water.
  2. Transfer beans a large bowl and combine with olive oil, garlic, rosemary and kosher salt. Gently but thoroughly stir to combine.
  3. Set aside beans.
  4. For the shrimp: In a large non-stick skillet over high heat, pour 1-2 tablespoons olive oil. Once the oil begins to shimmer, arrange shrimp in the skillet being sure not to overcrowd. Cook for 1.5-2 minutes and flip. Once the shrimp are firm- but not tough- remove skillet from heat and add beans. Stir together shrimp & white beans and place skillet back over a low flame. Heat through. Transfer bean and shrimp mixture to a serving bowl and garnish with flat-leaf parsley. Serve warm.
Recipe by The Couple's Kitchen at