Shrimp and White Beans over Spinach Fettuccine
- Total Time
The size of jumbo shrimp varies from fish market to fish market. Usually, there are between 16 and 20 to the pound.
uncooked fettucine2 oz, Spinach
olive oil1 Tbsp
uncooked onion(s)1 medium, finely chopped
fennel1 cup(s), finely chopped
garlic clove(s)2 clove(s), medium, minced
white wine¼ cup(s), dry
canned white beans⅔ cup(s), small, rinsed and drained
uncooked shrimp½ pound(s), Jumbo, peeled and deveined
reduced-sodium chicken broth⅔ cup(s)
basil¼ cup(s), fresh, loosely packed leaves, thinly sliced
red pepper flakes½ tsp, to 1/4 or to taste
- Cook the pasta according to package directions, omitting the salt if desired; drain. Keep warm.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and fennel. Cook, covered, stirring occasionally until translucent, 3–5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the wine and bring to a boil; cook just until a small amount of the wine remains in the skillet. Stir in the beans, shrimp, broth, basil, and crushed red pepper; cover and bring to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, 3–4 minutes.
- Transfer the pasta to a large serving bowl, top with the shrimp mixture, and toss to mix. Serve at once. Yields 1 1/2 cups per serving.