Buttery Shrimp Scampi over White Beans
Buttery Shrimp Scampi over White Beans. Summer shrimp recipe with lots of color and flavor in every bite. Saucy, lemony, herby white beans topped with buttery shrimp, zucchini and yellow squash ribbons, fresh basil leaves, & lots of spicy red pepper. Paired with crispy, rustic bread for dipping in all that sauce. Maybe pair with a glass of white wine or two…because it’s Monday, you know?! ;))
Sooo it’s Monday…and I am coming off a really fun weekend so I definitely could use some comforting food and this dish just seems like it to me. A little bit of seafood, a little bit of veggies, you know these are my favorite types of dishes. I am also a big fan of white beans so it’s got a touch of everything I love.
The beans are marinated in a lemony, herby sauce. The shrimp is extra buttery. The zucchini and the squash are the perfect summer veggies to pair. And the bread. You can’t forget about the bread. It’s the key for dunking in all that sauce. It’s a little spicy, a little tangy, a little herby. Everything you could ask for in a summer seafood dish. And it’s pretty, so it’s definitely worthy of being served at any summer gathering.
Speaking of…what is everyones plans for Father’s Day weekend?! We are planning on celebrating at the shore and it is supposed to be beautiful. I am seeing a lot of fun and fancy eats, summery cocktails, and lots of sun in this weekends forecast !! But first let’s get through this work week, but let’s do it with ALL the fun summery dishes I have in mind !!
Ingredients
2 lemons
2 (15 ounce) cans cannellini beans; drained
5 tablespoons olive oil; divided
kosher salt and black pepper
1/2 teaspoon red pepper flakes; divided
2 garlic cloves; minced
4 tablespoons butter; divided
1/3 cup white wine
1 pound shrimp
1/3 cup chopped fresh parsley
1 zucchini; thinly sliced into ribbons
1 yellow squash; thinly sliced into ribbons
toasted bread for serving
fresh basil leaves for serving
Directions
Peel one of the lemons with a vegetable peeler and chop the skin coarsely. Transfer to a medium bowl, squeeze the remaining juice from the lemon. Add the beans and 3 tablespoons of olive oil. Sprinkle with salt, black pepper, and 1/4 teaspoon of red pepper flakes.
To a large skillet, add 3 of butter and the remaining 2 tablespoons of olive oil. Add the remaining 1/4 teaspoon of the red pepper flakes and garlic. Cook over medium heat until garlic is lightly golden for about 3 - 4 minutes. Add the wine and cook until reduced. Add the shrimp, increase the heat, and cook the shrimp for about 2 minutes on each side until crisp. Stir in the parsley, the juice of the second lemon, and the remaining tablespoon of butter. Sprinkle with salt as needed.
Serve shrimp over the beans. Top with zucchini ribbons, yellow squash ribbons, toasted bread, and fresh basil leaves.
