1 (15-ounce) can cannellini beans, rinsed and drained
1/3 cup dry white wine
1 pint grape tomatoes, halved
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
How to Make It
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 3 minutes or until done, stirring occasionally. Remove shrimp from pan; set aside, and keep warm.
Heat remaining 1 teaspoon olive oil in pan. Add garlic and onion, and sauté 2 minutes. Add beans and wine; bring to a simmer, and add tomatoes. Cook 2 minutes, stirring occasionally. Stir in spinach, and cook 1 minute or just until spinach wilts.
Add shrimp and juices, peppers, and salt, stirring to combine.
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