1 19-ounce can cannellini beans, rinsed and drained
2 bunches arugula, trimmed
How to Make It
Heat oven to 400° F.
Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.
Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.
Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.
Substitution: If fresh rosemary is not available--or not one of your favorite herbs--use sage or thyme instead.
This was so fast, easy and delicious. I used italian breadcrumbs and added half rosemary and half thyme. Everyone loved it, even my 4 year old son. Since I didn't have white beans, I used garbanzo beans and added dijon mustard for flavor. I already make a dish like this with spinach, garbanzo beans, and mustard..so delish.
This is definitely going in the dinner rotation.
I wish I had used spinach as I didn't like the arugala. But I liked the beans and shrimp was really good and super easy to make. Next time, I'd add some spice to the beans as I found them to be a little bland but overall delicious and easy.
Oh MY, this is wonderful. Certainly worthy of a special occasion - the presentation is beautiful. I used Panko and a mixture of spinach and arugula for the greens. I agree with an earlier post that the beans become a little mushy. I may try it with garbanzo beans next time. A little penne pasta would be a good addition too. This dish is amazing. Added a sprinkle of asiago cheese on top. This goes in the dinner rotation for sure!