Roasted Shrimp with White Beans

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My mother tells me that roasted shrimp and white beans reminds her of lunch by the sea where she grew up in La Spezia, Italy. I added wild arugula for extra flavor, it’s spicy peppery taste goes perfectly with the sweetness of the shrimp and the creaminess of the white beans. Oh yes, and a beautiful glass of chilled white wine.

1 pound large shrimp, peeled and deveined

3 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

Cracked black pepper to taste

1-1/2-inch thick piece pancetta cut into small cubes

6 fresh sage leaves

1 (15-ounce can cannellini beans, rinsed gently and drained

2 tablespoons extra virgin olive oil

5 tablespoons fresh lemon juice

4 cups wild or baby arugula

1/2 teaspoon kosher salt

1 lemon sliced into thin rounds then in half

4 to 6 fresh basil leaves for garnish

1/3 cup Greek Feta crumbled


On a baking sheet, arrange the shrimp in one layer. Drizzle 3 tablespoons olive oil over the top and sprinkle kosher salt cracked black pepper. Mix to coat the shrimp with the oil. Bake for 12 to 15 minutes. Remove from oven, cover lightly with foil, and set aside.

In a cold cast-iron skillet or frying pan, add the pancetta, and turn the heat to medium. Saute the pancetta until it just starts to turn crispy then add sage to crisp that up slightly.

In a serving bowl add the cannellini beans, 1/2 teaspoon salt and 5 tablespoons fresh lemon juice, add pancetta and sage mixture and mix gently. Correct the seasoning adding more salt and pepper if necessary.

In a medium bowl add the arugula, 3 tablespoons olive oil, salt, toss well.

Place the arugula and the beans together and toss gently.

Add roasted shrimp on top, scatter the feta cheese, lemon slices and fresh basil on top!

Drizzle 2 tablespoons olive oil over!

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Filed under: Fish, Recipes