Shrimp Stew with White Beans

Ingredients

• 1 pound jumbo (16-20) raw shrimp ( peeled and deveined)
• 1 tablespoon crushed garlic
• 1/2 -1 teaspoon crushed red pepper (to taste)
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh rosemary
• 1 15-ounce can cannellini beans (drained)
• 1/2 cup canned tomato puree
• 2 tablespoons butter

Instructions

1. 1

   Toss the shrimp in a bowl with the garlic, fresh and dried chili, ½ teaspoon salt and the olive oil.

2. 2

   Place a 10"-12" skillet over medium high heat. When the pan is hot, add the shrimp mixture in one layer. Cook 1 minute, then turn the shrimp over and stir in the herbs and cannellini.

3. 3

   Add the tomato puree and ¼ cup water. Bring to a simmer and cook about 5 minutes, until the shrimp are opaque and the sauce thickens slightly.

4. 4

   Add the butter and stir until it melts into the sauce. Taste for seasoning and add more salt if needed.

5. 5

   Serve hot over cooked pasta or rice.