White Beans with Shrimp
If you can't find Great Northern beans you can substitute cannellini beans, or any other small bean you can find.
INGREDIENTS | SERVES 6
1 tablespoon olive oil
1 carrot, peeled, cut in half lengthwise and sliced
1 small onion, peeled and chopped
2 garlic cloves, minced
1 celery stalk, sliced
2 tablespoons parsley, chopped
2 tablespoons thyme, chopped
Pinch red pepper flakes
4 tablespoons unsalted butter
1 pound large shrimp, peeled and deveined
2 cans Great Northern beans, drained and rinsed
Juice from 1 lemon
Place a large skillet over medium heat and once it is heated, add the oil, carrot, and onion. Cook for 5–7 minutes or until the vegetables are softened but not browned. Add the garlic and celery. Stir to combine before adding in the herbs, red pepper flakes, and butter.
Stir continually until the butter is melted and starts to turn brown. Swirl the skillet occasionally.
Place the shrimp in the skillet and cook on each side for 1–2 minutes. Stir in the beans and lemon juice and cook until warmed through. Serve immediately.