Linguine with Shrimp and Cannolini Beans

Inspired by a recipe in Food Network Magazine, Barry prepared this recipe when our niece was here recently. Normally he makes Shrimp Scampi since Erin loves shrimp but this was a nice variation.

Linguine with Shrimp and Cannolini Beans   4 servings

Kosher salt

8 ounces linguine

1/4 cup extra-virgin olive oil

1 small onion, chopped

1 (14 oz.) can cannellini white beans, drained and rinsed

2 cloves garlic, chopped

1/4 to 1/2 teaspoon red pepper flakes

3/4 pound medium shrimp, peeled and deveined

1/2 cup dry white wine

Grated zest and juice of 1/2 lemon

1/2 cup fresh parsley, roughly chopped

Salt & pepper to taste

Additional olive oil for drizzling

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 2/3 cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over high heat.
3. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.

   

   Onions are almost translucent and red pepper and garlic have been added.

4. Add the beans, garlic and red pepper flakes; cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes.
   
5. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.

   

   Above -- Shrimp just added.
   Below -- Shrimp after being cooked 3 minutes.

   
6. Add the wine and cook until slightly reduced, about 2 minutes.
7. Add the pasta and lemon zest and juice to the skillet and toss to coat.
8. If needed, gradually add the reserved cooking water as needed to loosen.
9. Add the parsley, season with salt and pepper and toss.
10. Drizzle with olive oil and serve.

    

    We served the pasta with Olive Garden's salad & copycat dressing

Recipe without photos . . .

Linguine with Shrimp and Cannolini Beans   4 servings

Kosher salt

8 ounces linguine

1/4 cup extra-virgin olive oil

1 small onion, chopped

1 (14 oz.) can cannellini white beans, drained and rinsed

2 cloves garlic, chopped

1/4 to 1/2 teaspoon red pepper flakes

3/4 pound medium shrimp, peeled and deveined

1/2 cup dry white wine

Grated zest and juice of 1/2 lemon

1/2 cup fresh parsley, roughly chopped

Salt & pepper to taste

Additional olive oil for drizzling

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 2/3 cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over high heat.
3. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.
4. Add the beans, garlic and red pepper flakes; cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes.
5. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.
6. Add the wine and cook until slightly reduced, about 2 minutes.
7. Add the pasta and lemon zest and juice to the skillet and toss to coat.
8. If needed, gradually add the reserved cooking water as needed to loosen.
9. Add the parsley, season with salt and pepper and toss.
10. Drizzle with olive oil and serve.