Shrimp and Beans

Friday, August 28, 2009


So we are having Shrimp again on a Friday night, and it is not even Lent. This recipe came from Every Night Italian by Giuliano Hazan. There are so many good recipes in this book.

I did make one change in the ingredients, I used bacon because the store did not have Pancetta and the orginal recipe called for garlic and I did not use any (just not a huge garlic fan). Also used the recipe as a sauce for some Angel Hair pasta!

1 cup yellow onion thinly sliced crosswise
4 tbsp extra-virgin olive oil 2 oz. bacon, diced
1 pound large shrimp 1 1/2 cups drained canned cranberry or cannelini beans
6 to 8 fresh sage leaves
3 tbsp dry white wine
2 tsp finely chopped Italian flat-leaf parsley
salt
Freshly ground black pepper
9 0z package of Buitoni Angel Hair Pasta

1. Put the onion and 2 tbsp of the olive oil in a large skillet or sauté pan and place over medium heat. Sauté until the onion turns a rich golden color.
2. Peel and devein the shrimp.
3. Add the pancetta to the onion and cook until it begins crisp. Then add the beans and sage and cook for 3 to 4 minutes.
4. Prepare the pasta according to the package.
5. Add the shrimp to the sauté pan and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. I am sure I saw my husband add more wine at this point. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.
6. Add the cooked pasta to the sauté pan and toss together.

Quite a good meal. We had a bottle of Riff Pinot Grigio, 2007 with dinner, it is what I used for the recipe.