Tuscan Shrimp With White Beans, Tomatoes And Basil - cooking recipe

Ingredients

BEANS
3 (16 ounce) cans cannellini beans or (16 ounce) cans great northern beans, drained and rinsed
1/2 cup chopped onion
2 -3 tablespoons red wine vinegar
2 garlic cloves, chopped
1/2 teaspoon oregano
1/4 teaspoon pepper
SHRIMP
1/4 cup olive oil
1 lb large shrimp (tail left on)
4 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 cup tomatoes, peeled, seeded and diced
1/2 cup basil, coarsely chopped
1 1/2 tablespoons lemon juice
salt & freshly ground black pepper
2 tablespoons Italian parsley, chopped
best-quality extra virgin olive oil, for drizzling

Preparation

Combine all bean ingredients and heat on medium low.
While the beans are simmering, heat 1/4 cup oil in a large skillet over high heat.
Add the shrimp, season with salt and cook for about 1-3 minutes, tossing frequently until shrimp turns pink and begins to curl. Don't overcook! If you using pre-cooked shrimp, you basically are just browning them a bit.
Remove the shrimp to a bowl.
Add the garlic to the pan and saute until the garlic browns.
Add the pepper flakes and cook for 1 minute.
Add the tomato and basil and stir briefly, then add the lemon juice.
Season with salt and pepper.
Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp.
Spoon the white beans on a platter or individual plates.
Drizzle with the best olive oil you have.
Top with shrimp mixture.
Sprinkle with parsley.