Shrimp Scampi with White Beans

4 servings · 15 minutes preparation · 14 minutes cooking

Ingredients

• 1 1/4 pounds large raw shrimp (21/25 count), peeled, deveined, tails removed
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter, divided
• 5 cloves garlic, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry crisp white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 can (15 ounces) cannellini beans, rinsed thoroughly and drained
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 cup crusty Italian bread, warmed for serving

Step-by-step instructions

1. Thoroughly pat the peeled and deveined shrimp dry using clean paper towels, then season both sides lightly with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper.
2. Heat the extra-virgin olive oil and 1 tablespoon of unsalted butter in a wide 12-inch stainless steel skillet or enameled pan over medium-high heat until the butter melts and foam subsides.
3. Add the seasoned shrimp in an even single layer. Sear without stirring for 90 seconds until the bottoms turn pale pink, then flip with tongs and cook for 1 additional minute until barely opaque. Immediately transfer the shrimp onto a clean plate, leaving the cooking fat in the pan.
4. Reduce the pan heat to medium. Add the thinly sliced garlic and crushed red pepper flakes to the skillet, stirring constantly for 45 to 60 seconds until the garlic softens and turns fragrant without taking on brown color.
5. Pour in the dry white wine and fresh lemon juice, scraping up any savory browned bits stuck to the bottom of the pan with a wooden spoon. Bring the liquid to a steady simmer and reduce by half, which takes roughly 3 to 4 minutes.
6. Add the rinsed and drained cannellini beans along with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Simmer the beans gently in the wine reduction for 2 to 3 minutes until warmed through and infused with the pan sauce.
7. Return shrimp and their plate juices to the simmering beans over low heat. Cook gently until the shrimp reach 145 F (63 C) throughout, checking the thickest pieces with a thermometer. Remove from heat, swirl in the remaining 2 tablespoons cold butter, stir in parsley, and serve immediately with warm bread.

Kitchen notes

Remove the shrimp from the pan early while still slightly translucent in the absolute center. Shrimp carry residual heat, and they will return to the simmering bean sauce at the very end to finish cooking. Overcooking results in tight, rubbery rings. Using cold butter to swirl into the sauce off the heat is a classic French mounting technique (monter au beurre) that creates a velvety, cohesive emulsion rather than a greasy film.

Storage & make-ahead

Store leftover shrimp scampi and white beans in an airtight container in the refrigerator within 2 hours of cooking at 40 F (4 C) or below. Consume within 2 days. Reheat gently in a small saucepan over medium-low heat with a splash of water or broth, stirring until hot and reaching an internal temperature of 165 F (74 C). Avoid boiling rapidly to keep shrimp tender.