Shrimp with Cannellini Beans and Rosemary

This recipe serves:  4

1 1/2 tablespoons extra virgin olive oil
1 clove garlic, minced
3 tablespoons chopped fresh parsley (preferably flat-leaf)
2 teaspoons chopped fresh rosemary or sage
1 pound shrimp, peeled and deveined
2 cups cooked cannellini beans
salt, to taste
freshly ground black pepper
1/2 cup low-sodium chicken broth, fish broth or bottled clam broth, optional
1. Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the garlic, 2 tablespoons of the parsley and the rosemary and cook over medium heat until fragrant but not brown, about 1 minute. Stir in the shrimp, beans, salt and pepper and cook for 1 minute. Add the broth and simmer until the shrimp are firm, pink and cooked, 2 to 3 minutes more. Correct the seasoning, adding salt and pepper to taste.

2. Drizzle the remaining olive oil over the shrimp and beans, sprinkle with the remaining parsley, and serve immediately.

Serving Size: 1/4 pound of shrimp

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