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In a large skillet over medium high heat, add 2 tbsp oil and garlic and sauté until garlic begins to sizzle and become fragrant, about 2 minutes. Add shrimp and 1-2 tbsp lemon juice, cooking quickly until shrimp are opaque, about 5 minutes.
Meanwhile, rinse Cannellini beans under cold water. When shrimp are done, remove from pan and set aside (tent with foil to keep warm). Add beans to skillet, along with parsley, whole clove of garlic, 1 tbsp olive oil, salt and pepper. Cook over medium until just heated through, about 3 minutes.
Serve shrimp over beans, garnish with lemon zest.
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Fantastic dish but we needed to have it over a bed of linguine. I would make it again!
Easy quick recipe that turned out really good. Very tasty!
Super quick and easy and really yummy. Next time I’m adding some white wine when cooking the shrimp and sautéed spinach and diced Roma tomatos with the beans.
Easy! Tasty! Do I need to say anything else?
This recipe is great, however, I will add some Greek oregano, & to spice it up some red pepper flakes! Great Vegetarian Dish..Yummy!