This classic Mediterranean combo is as simple and healthy as it is delicious. A green salad and a loaf of crusty bread is all you need to turn this 30-minute one-skillet meal into a company feast. Variations abound; this one is adapted from “Milk Street: Cook What You Have” by Christopher Kimball (Voracious, $35). Serves 4. – Susan Puckett
- 3 tablespoons extra-virgin olive oil, plus more to serve
- 1 medium yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 sprig fresh rosemary, or ½ teaspoon dried
- ¼ teaspoon red pepper flakes, plus more for serving
- Kosher salt and ground black pepper
- 2 (15 ½-ounce) cans cannellini or other white beans, drained and rinsed
- ¾ cup dry white wine
- 1 pound extra-large shrimp, peeled and deveined (thawed of frozen)
- 1 cup lightly packed fresh parsley or basil, or a combination, roughly chopped
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion, garlic, rosemary, ¼ teaspoon red pepper flakes, and ½ teaspoon salt. Cook, stirring occasionally, until the onion is tender and translucent, 4 to 6 minutes.
- Stir in the beans, then add the wine and cook, uncovered, stirring occasionally, until the liquid has evaporated.
- Stir in the shrimp and spread out in an even layer. Cover, reduce the heat to medium-low, and cook for 4 to 6 minutes, flipping once halfway through, until the shrimp are opaque throughout.
- Remove the pan from the heat, season to taste with salt and pepper, and remove and discard the rosemary sprig if used. Stir in the herbs, ladle onto plates, and drizzle with a little more oil if desired. Serve warm or room temperature.