Start to finish: 30 minutes
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt and pepper
5 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and chopped fine
1 small red onion, chopped fine
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 (15-ounce) cans cannellini beans, rinsed
2 ounces (2 cups) baby arugula, chopped coarse
2 tablespoons lemon juice
Pat shrimp dry with paper towels and season with sugar, salt, and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add shrimp to skillet in single layer and cook, without stirring, until spotty brown and edges turn pink on first side, about 1 minute.
Off heat, flip shrimp and let sit until opaque throughout, about 30 seconds. Transfer shrimp to bowl and cover to keep warm.
Heat remaining 1/4 cup oil in now-empty skillet over medium heat until shimmering. Add bell pepper, onion, and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in beans and cook until heated through, about 5 minutes.
Add arugula and shrimp along with any accumulated juices and gently toss until arugula is wilted, about 1 minute. Stir in lemon juice and season with salt and pepper to taste. Serve.
Nutrition information per serving: 421 calories; 177 calories from fat; 20 g fat (3 g saturated; 0 g trans fats); 143 mg cholesterol; 860 mg sodium; 35 g carbohydrate; 10 g fiber; 5 g sugar; 26 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Shrimp with White Beans in “The Complete Mediterranean Cookbook .”
America’s Test Kitchen provided this article to The Associated Press.