Tuscan Shrimp with Cannellini Beans

Tuscan Shrimp with Cannellini Beans

Component

1. beans from the Cannellini variets: three cups of canned white y
2. One-fourth of a cup plus two tablespoons of extra-virgin olive oil
3. a total of sixteen big prawns, skinned (tail included), and deveined
4. The garlic, cut into four clove
5. either one tiny serrano chilli, cut very thinly, or half a teaspoon of chilli flakes
6. cup of tomato, peeled, seeded, and chopped, either fresh or canned tomatoe
7. 1 cup of basil leaves in their full form
8. 1 teaspoon of lemon juice
9. Black pepper that has been freshly crushed and salt
10. 2 tablespoons of chopped Italian flat-leaf parsley or herbs
11. Olive oil of the highest possible grade, extra-virgin, for drizzle

Instructions:

1. The beans should be drained well over a basin, and the liquid should be set aside. White beans should be placed in a big pan with just enough of their liquid to ensure that they are well moistened.
2. Add two tablespoons of olive oil to the beans, and then bring the beans to a simmer over low heat. As you cook the prawns, be sure to keep them very warm.
3. In a big skillet, bring a quarter cup of oil to a high temperature. Approximately one minute after adding the prawns, season them with salt, and cook them while turning them constantly. With the use of tongs, transfer the prawns to a bowl. Garlic should be added to the pan and sautéed until it becomes a golden brown colour. Chilli flakes or serrano chile should be added and allowed to heat for one minute. Add the tomato and basil and stir briefly, then add the lemon juice. Use pepper and salt to season the food. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
4. Transfer the white beans to individual plates or a dish using a spoon. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve when still heated.