Garlic Shrimp with Cannellini and Spinach Ragu - From Caffe Moderne

 

5 large shrimp peeled and deveined

2 tablespoon of olive oil divided

¼ cup white wine

1 tablespoon tomato sauce

¼ cup diced tomato

1 cup cannellini bean rinsed and drained

½ cup low sodium chicken stock

1 cup fresh clipped baby spinach

2 teaspoon minced garlic divided

2 tablespoon chopped flat leaf parsley divided

1 tablespoon Fine dice shallots or red onions

¼ teaspoon smoked paprika

¼ teaspoon cumin

1 teaspoon lemon juice

red pepper flakes to taste (optional)

Salt and pepper to taste

 

Preparation

Preheat Skillet with 1 tablespoon of Olive oil over medium heat. Add shallots, 1 teaspoon of mince garlic, chili flake, and bay leaf and cook. Make sure to stir constantly until the aroma comes through about 1-2 minutes without burning the garlic. Then add the cannellini beans and tomato sauté for about 1-2 minutes. Tomato should start to break down. Add the chicken stock and spinach also 1 tablespoon of parsley stir and let reduce until liquid is half gone. Finally add the cumin, paprika, and salt and pepper to taste.

As you are finishing up the Ragu preheat another skillet with 1 tablespoon of oil with the 1 teaspoon of minced garlic stir until the garlic and oil are infused without burning. Add the shrimp sauté until nice and tender add the lemon juice, 1 teaspoon of parsley, and salt and pepper to taste.

Plate the Ragu up and topped it with the shrimp and sprinkle the chopped parsley on top and its ready to serve.