This recipe is for a meal that is perfect on those days when you are short on time but in need of a delicious and healthy dinner.
You can substitute your favorite green for the arugula or use fresh thyme or sage if you don’t have any fresh rosemary.
If you haven’t tried arugula I highly reccomend it. It has a rich, peppery taste that compliments the garlicky beans.
As always enjoy and happy cooking~
1/2 cup bread crumbs
2 tablespoons chopped fresh rosemary
salt and pepper
5 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, chopped
1 19-ounce can cannellini beans, rinsed and drained
2 bunches arugula, trimmed
Heat oven to 400° F.
Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.
Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.