Life is Beautiful/Tuscan Shrimp with White Beans

Inspiration for this week's recipe came from the setting of Life is Beautiful: Arezzo/Tuscany, Italy. While researching, I found so many tempting, rustic possibilities, from Ribolita Stew to Tomato/Bread Soup to Panzanella or maybe Tuscan Kale and Bean Salad... I finally settled on Tuscan Shrimp with White Beans for its light, bright flavors and quick prep/cook time.

The Roxborough Acme actually impressed me with a delightfully crusty yet chewy round loaf of Italian bread, perfect for wiping our bowls clean. A few spears of springtime asparagus, quickly sauteed in a bit of olive oil with fresh lemon and parmesan, and a glass of white wine rounded out the meal.

This meal was extremely pantry-friendly--in fact, most of the ingredients are things I typically have on hand: frozen shrimp, canned beans and canned tomatoes. Pick up some fresh basil, a quick-cooking veg and bread at the market and a healthy dinner is on the table in under 30 minutes.

Other meal ideas and foods that would pair nicely with the storyline: eggs (especially a frittata/omelette), chicken, lobster, salmon with a side salad and glass of white wine, chocolate ice cream, coffee, and pink cake (bonus points if it's iced to say "Buongiorno, Principessa!").

Speaking of bonus points, did I neglect to mention the ever-impressive celebration cake, complete with taxidermied ostrich topper holding a real ostrich egg? 1,000 points straight to you if you can pull that one off.

Tuscan Shrimp with White Beans

Serves 4

Ingredients

2 cans Cannellini beans

4 TB olive oil, divided

20 large shrimp, peeled and deveined (I used frozen)

4 cloves garlic, sliced

1 small serrano chile, thinly sliced

1 can diced tomato, drained

1 cup whole fresh basil leaves

1 TB lemon juice

Salt and pepper

Directions

Drain the beans over a bowl and reserve the liquid. Transfer the beans to a large skillet with just enough of the reserved liquid to moisten. Add 2 TB olive oil and bring to a low simmer. Keep the beans warm while you prepare the shrimp.

Heat the remaining 2 TB olive oil in a large skillet over high heat. Add the shrimp, season with salt and cook until opaque, about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. To the hot pan, add the garlic until brown. Add the chile and cook for 1 minute. Add the tomato, basil, and lemon juice until incorporated and basil begins to wilt. Season with salt and pepper. Add the shrimp back to the pot, toss well to warm through.

Spoon beans into serving bowls and top with shrimp mixture.