Buttery Shrimp Scampi with White Beans
Buttery Shrimp Scampi with White Beans. Herby lemony summer time scampi goodness. The shrimp is buttery and garlicky served over an herby and lemony white bean salad. Paired with zucchini ribbons and grilled bread for dunking in alllll that saucy goodness. The perfect mid week end of June seafood dish !!
Middle of the week and we are at the beach which calls for a light and refreshing seafood dish. This shrimp scampi dish is honestly good for anytime of the year because who doesn’t love shrimp scampi?! But I think it’s especially good for a summer night in the middle of the week.
The shrimp is sautéed in butter and garlic and herbs and white wine…giving it that classic scampi flavor. The bean salad is light and refreshing with hints of herbs and lemon. The herby and tangy flavors of the beans pairs perfect with the scampi.
Then to enhance everything just a liiiittle bit more, we add zucchini ribbons and served it alongside toasty grilled bread. Trust me, the bread is necessary for soaking up all the scampi sauce and the lemony white bean salad sauce.
So I don’t know about you guys but since it’s the week leading up to 4th of July weekend and I am at the beach, I am in full blown vacation mode already. It has been so hard to focus on work this week and unfortunately it is a busy week for me. But we are halfway there and I can’t wait to enjoy this dish tonight with a nice glass of white wine on the deck…cheers !!
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.
