Buttery Shrimp and White Beans

Ingredients

• 2 large lemons
• 2 15-oz. cans cannellini beans, drained and rinsed
• 5 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 4 large cloves garlic, finely chopped (about 2 tablespoons)
• 1/4 teaspoon crushed red pepper
• 3 tablespoons unsalted butter, divided
• 1/4 cup dry white wine
• 1 lb. peeled, deveined large shrimp
• 1/3 cup chopped fresh parsley leaves
• Toasted bread, for serving (optional)

Preparation

1. 1

   Remove lemon peel in wide strips with a vegetable peeler, avoiding white pith. Finely chop strips to equal 1 tablespoon; transfer to a medium bowl. Squeeze lemons to equal 3 1/2 tablespoons juice. Add beans, 3 tablespoons oil, 3/4 teaspoon salt, and 2 tablespoons lemon juice to chopped lemon peel in bowl.

2. 2

   Place garlic, crushed red pepper, 2 tablespoons butter, and remaining 2 tablespoons oil in a large skillet. Cook over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add wine and cook until reduced by half, about 1 minute.

3. 3

   Add shrimp and increase heat to medium-high. Cook until shrimp are just opaque, 3 to 4 minutes. Stir in parsley and remaining 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using.