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Garlicky Sauteed Shrimp with Creamy White Beans and Blistered Tomatoes
Ingredients
- 5 large cloves garlic, divided
- 1 medium lime
- ½ cup fresh parsley leaves or cilantro and fine stems
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¾ teaspoon red pepper flakes, divided
- 1 teaspoon kosher salt, plus more for seasoning
- 5 tablespoons olive oil, divided, plus more for drizzling
- 1 pound medium peeled and deveined uncooked shrimp
- 1 pint grape tomatoes (about 10 ounces)
- 1 (15-ounce) can cannellini or white beans
- Crusty bread, for serving
Instructions
- Grate or mince 4 of the large garlic cloves into a large bowl. Thinly slice the remaining 1 large garlic clove and set aside. Finely grate the zest of 1 medium lime into the bowl, then cut the lime in half and set aside. Coarsely chop 1/2 cup fresh parsley leaves and tender stems. Place half in the bowl and reserve the remaining half.
- Add 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon of the red pepper flakes, 1 teaspoon kosher salt, and 2 tablespoons of the olive oil to the bowl. Stir to combine. Add 1 pound peeled and deveined uncooked shrimp and toss to coat. Let the shrimp marinate 10 to 15 minutes at room temperature. (Alternatively, cover and refrigerate this, the sliced garlic clove, lime halves, and reserved parsley overnight.)
- Heat the remaining 3 tablespoons olive oil in a 12-inch cast iron or heavy-weight skillet over medium-high heat until shimmering. Add 1 pint grape tomatoes, then season with kosher salt and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the skins start to pop, about 2 minutes. Meanwhile, drain and rinse 1 can cannellini beans.
- Add the shrimp and marinade, stir to combine, and cook until the shrimp start to turn pink, about 1 minute. Add the beans and sliced garlic and cook, stirring every minute or so, until the shrimp are just cooked through and the tomatoes have burst open, 3 to 4 minutes total (the beans might start to become a creamy paste, which is okay and delicious).
- Remove from the heat. Season with kosher salt and squeeze the lime halves over the shrimp. Drizzle with more olive oil, garnish with the reserved parsley, and serve immediately with crusty bread if desired.
Notes
- Make ahead: The shrimp can be marinated, covered, and refrigerated overnight.
- Serving: If you're serving this dish in a cast-iron pan, which retains heat very well, make sure to eat it immediately as the residual heat in the pan will keep cooking the shrimp. If you need more time, transfer the contents to a serving bowl.
- Storage: Leftovers can be refrigerated in an airtight container up to 2 days.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/