Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika (pimentón)
  • ½ teaspoon red pepper flakes (adjust to taste)
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 (15-ounce/425g) can cannellini beans, rinsed and drained
  • ½ cup (120ml) chicken broth or vegetable broth
  • Juice of ½ lemon
  • 2 tablespoons chopped fresh parsley
  • Crusty bread, for serving (optional)

Instructions:

  1. In a bowl, combine shrimp with minced garlic, olive oil, smoked paprika, red pepper flakes, oregano, salt, and pepper. Toss to coat evenly. Let stand while you prepare the beans (about 10 minutes).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
  3. Add the cannellini beans and broth to the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavours to meld. Season with salt and pepper to taste.
  4. Push the beans to one side of the skillet. Add the marinated shrimp to the other side, spreading them in a single layer. Cook for 2-3 minutes per side, until pink and opaque and cooked through. Visual cue: Shrimp should be curled and no longer translucent.
  5. Stir the shrimp into the beans. Squeeze the juice of ½ lemon over the dish. Sprinkle with fresh parsley.
  6. Serve hot, with crusty bread for dipping (if desired).