Tonight, a very easy meal adapted from Real Simple – just have everything chopped and ready to go.

Lemon Shrimp with White Beans

1 T. butter

3-4 cloves garlic, minced

4 green onions, finely chopped

Heat the butter in a large skillet over medium heat and saute the garlic and onion for a quick minute. Then add;

1 1/2 lbs. medium or large shrimp, peeled and deveined

Cook and stir about 3 minutes until the shrimp begins to turn pink, then stir in;

1, 19 oz (540 mL) can of rinsed white beans (cannellini, white kidney or navy)

2 T. butter AND 1/2 c.  fresh parsley, chopped

2-3 T. fresh lemon juice

1 t. salt AND 1/2 t. fresh ground pepper

Cook until heated through.  The last time that I made this,  I served it with couscous and found that 1 cup, cooked, was the perfect amount.  Tonight I’m actually doubling the recipe – because we’re having people over, and serving it with rice, yellow beans and carrots from the garden and grape tomatoes.  Enjoy!

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