2 cans cannellini beans
4 cloves garlic
1 tsp crushed red pepper flakes (we like it really spicy, you can halve this or omit)
1tbsp olive oil
2 handfuls baby spinach
1 tbsp fresh chopped rosemary
1/4 cup dry white wine
Chop the shrimp into bite sized pieces and saute in olive oil until cooked through. Season shrimp with salt and pepper white cooking. Remove from pan. Add garlic, rosemary, and crushed red pepper- saute for about 2 minutes. Add 2 cans (drained) white beans. Saute on a medium heat for about 10 minutes. Add white wine and turn the heat up to medium high for 3-5 minutes. Add baby spinach. Put the shrimp back into the pan to heat through.
I served this with a piece of crusty bread and roasted asparagus.
The asparagus is so easy- simply layer it on a sheet pan in a single layer, season with salt and pepper, and bake at 425 for about 10 minutes.
Healthy cooking doesn't have to be hard!