Tuscany come back!

Please! Please. Please?

Tuscan table

With Fall officially beginning on Sunday, Jamie and I are remembering our best summer moments- and meals. And if you have two foodie brain cells to put together, you know that the rustic, bold flavors of Tuscany were the highlight of, well, ummm… our lives since Parker was born?

The Tuscans don’t come by their “mangiafagioli” moniker- literally meaning “bean eaters”- for nothing. Their gorgeous, slightly toothsome white beans, “cannellini,” show up on (and in) everything from crostini to soups & stews to pastas. Sometimes, they’re served by themselves. Elegant. They “vant to be alone” because they’re that dang good. I never appreciated beans before Italy but now I can’t get enough. Even better that they make the best 15-minute meal around…

In an attempt to bring Italy back into our lives, along with a wonderful last sliver of summer, I got busy with the beans. It turns out they require very little to be delicious and I landed dinner on the table in 15 minutes. If you’re a little more patient than I, let the beans marinate and hang out with the rosemary, garlic and olive oil overnight before searing off the shrimp and serving.


Tuscan White Bean & Shrimp Salad II

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.