Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1 pound large shrimp, peeled and deveined, tails on
1 lemon, halved
1/2 medium red onion, finely chopped
3 large cloves garlic, minced
1 tablespoon minced fresh thyme
1 15.5-oz. can cannellini beans, drained and rinsed
1/4 cup low-sodium chicken broth
1/2 small head radicchio, cored and thinly sliced
2 ounces (3 cups) baby arugula
2 tablespoons shaved Parmesan
Preparation
1. Preheat oven to 425ºF; line a large baking sheet with parchment. In a shallow dish, combine 1 Tbsp. oil, lemon zest, 1 Tbsp. lemon juice and a pinch of salt. Add shrimp and toss to coat. Arrange on baking sheet in a single layer; roast until just cooked through, 5 to 6 minutes. Squeeze lemon halves over shrimp.
2. In a large skillet, warm remaining 2 Tbsp. oil over medium heat. Sauté onion for 2 minutes. Add garlic and thyme; sauté for 1 minute. Stir in beans and broth; season with salt and pepper. Cook, stirring, until warmed.
3. Stir radicchio, arugula and remaining 2 Tbsp. lemon juice into bean mixture and cook until greens wilt slightly, about 2 minutes. Divide shrimp and beans among serving plates, top beans with cheese and serve.
Cooking Light DT
