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Shrimp with Zucchini, Tomato and White Beans

Juicy, seared shrimp, cannellini beans, sweet cherry tomatoes, and sautéed garlic make for rich flavors inspired by Italy, so you can escape to the Old World on a busy weeknight.

SERVES:
2 | Wine Pairing: Delas Cotes du Rhone White Blend
PREP TIME:
10 minutes
COOK TIME:
10 minutes

Ingredients

  • 8 oz. shrimp, peeled and deveined
  • 8 oz. zucchini
  • 5 oz. cherry tomatoes
  • 1 can cannellini beans
  • 4 tsp. olive oil, divided*
  • 2 tsp. minced garlic, divided*
  • ½ tsp. sea salt, divided*
  • ¼ tsp. ground black pepper, divided*
  • * Common pantry item.

Instructions

  1. Peel and devein shrimp.
  2. In a small bowl, toss shrimp with 1 tsp. garlic and 1 tsp. olive oil.
  3. Heat 1 tsp. olive oil in a medium saute pan over medium-high heat.
  4. Add shrimp to pan, season with 1/4 tsp. salt and 1/8 tsp. pepper. Cook 30-45 seconds per side.
  5. Remove shrimp and set aside.
  6. Reduce heat to medium and add remaining olive oil and garlic to pan; cook, stirring for 30 seconds. Add zucchini and tomatoes; season with remaining salt and pepper and cook, stirring occasionally, for 4 minutes or until vegetables begin to soften.
  7. Add cannellini beans, shrimp and any shrimp juices that may have collected. Cook, stirring for 2-3 minutes or until beans are heated through and shrimp is opaque.

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