Tuscan Shrimp with Cannellini Beans

Shrimp and beans seems to be an odd pairing but it works. This Tuscan Shrimp with Cannellini Beans is creamy, full of flavor, and easy to make. The beans give it a silky texture with a hint of nuttiness, the shrimp give it a sweet yet salty flavor, the grape tomatoes make it a little tangy, and the parsley give it an herbaceous freshness to the dish. When you mix all the ingredients together in a pan, you get this amazing delicious dish with a sauce that you can easily dunk with a crusty bread to soak in all the flavors. This is the dish I want to make after a long day that I can pair with a glass of wine or two.

Tuscan Shrimp and Cannellini Beans is the dish that you can throw together quickly in 30 minutes. This is the dish when you forget to thaw the protein from the day before and you’re scrambling to see what to make. Frozen shrimp is very quick to thaw by running cold water over the shrimp in a bowl letting the water run over in the sink, approximately 10 – 15 minutes. Running warm water is not ideal because it can cook the shrimp and make it rubbery. I learned about this thawing method ages ago when I attended a semester of Culinary Arts classes  at a community college while I was in between jobs. 

I took a  Basic Food Preparation class where we learned about food safety and learned cooking techniques which prepared us to cook various recipes that included appetizers, salads, soups, breads, entrees, dessert, and pastries. The highlight of the semester was catering a Thanksgiving lunch at a senior center that included a couple of turkeys and the whole nine yards of traditional side dishes. It was a fun experience and I’ve met  some interesting people who were in between jobs like myself, some were pursuing their culinary arts degree,  and some were taking the class for fun. I wanted to continue my culinary dreams at UNLV but they were short lived after getting a call for a contract gig which turned into a full time role that started my corporate recruiting career path. I have so much respect for the restaurant industry after taking the course and I appreciate all the hard working people who make sure the kitchen and the front of the restaurant run smoothly.

I made a little promise to myself that if I wasn’t married with kids by the age of 40, I would go to culinary school in Italy or Spain to pursue my culinary of arts degree. I dreamed of opening my own restaurant after culinary school and have a cooking show that revolves traveling the world in search of good food. My plan didn’t work out the way I had hoped. A month after I turned 40, I met Zach, my life partner.  We moved to Austin from the San Francisco Bay Area during the pandemic  after purchasing a new construction sight unseen.  The weather takes some time to get used to but we’re managing. We often dine out at amazing restaurants and explore the city as much as we can. This path seems more up my alley rather than being in the kitchen for 12-16 hours a day.

The ingredients are quite simple for this dish. Here are the ingredients:

1. Shrimp – Use any size shrimp you prefer. I used jumbo for its meaty texture plus it was easy to cook with just 12 shrimps.  I peeled and deveined my shrimp including the tail because I don’t like to pull the tail off while I’m eating. It makes a great presentation leaving the tail on but I hate fishing it out.
2. Extra Virgin Olive Oil (EVOO) – Use a good quality olive oil for this dish. A good olive oil will be herbaceous and peppery with grassy notes.
3. Garlic – Fresh garlic is the best. I always have them in hand, no excuse. It gives it a spicy kick
4. Red chili flakes (optional) – it gives the dish a little smoky taste with a little heat to open the palate. I add a pinch and add more if I want more heat.
5. Onions – I use half an onion to give it a sweet flavor. Sweating it will give it just that and patience is the key. Otherwise, it will burn and it will taste bitter and start over.
6. Tomatoes – Canned tomatoes are perfect for convenience and they are just as good as fresh ones.
7. Cannellini Beans – I use canned cannellini beans without salt added because I like to control how much salt I add.
8. Parsley – Fresh herbs give it a nice contrast, it brightens up the dish and marries all the ingredients together. Basil is a great alternative as well and will give it a sweeter flavor.