About the Recipe

Ingredients
3 cups canned Cannellini beans
2 T chopped fresh rosemary
1/4 cup extra virgin olive oil plus 2 tablespoons
1lb large shrimp
4 garlic cloves, thinly sliced
1/2 t chili flakes
1 cup peeled, seeded and diced fresh tomato (or 1.5 cups cherry tomatoes, halved)
1 cup julienned basil leaves
2 T fresh lemon juice
2 T Italian flat leaf parsley, chopped
salt, pepper
Bonacci EVOO
Preparation
Drain beans over a bowl, reserving liquid. Put beans in a large skillet with the chopped rosemary and just enough of the reserved liquid to moisten them. Drizzle with 2T Bonacci EVOO , season with salt and keep warm over low heat. Add more liquid if needed.
Heat 1/4 Bonacci EVOO in a large skillet. Add shrimp and turn until lightly pink. Remove shrimp to a bowl. Add the garlic to the pan and saute. Add the chili flakes and cook for 1 minute. Add the tomatoes and basil and stir to combine. Add lemon juice. Season with salt and pepper. Cook for 1 minute. Stir in shrimp and toss well to reheat shrimp.
Place the beans in the bottom of individual bowls. Drizzle with a nice amount of Bonacci EVOO. Top with the shrimp and tomatoes. Sprinkle with the parsley. Serve warm with bread that has been drizzled with Bonacci EVOO and Kosher salt, baked at 350 for 8-10 minutes. Delicious and one of our favorites!