Simple Recipes for Every Day
Spicy Broccoli Rabe with White Beans and Shrimp
- Serves: 4
- Prep Time: 10 min
- Cook Time: 15 min
Ingredients
- 1 bunch broccoli rabe, roughly chopped (6-8 cups)
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound large raw shrimp, tail on, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes, plus more for serving
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 cup chicken stock
- Finely grated parmesan, for serving
- Crusty bread, for serving
Ingredients
- 1 bunch broccoli rabe, roughly chopped (6-8 cups)
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound large raw shrimp, tail on, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes, plus more for serving
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 cup chicken stock
- Finely grated parmesan, for serving
- Crusty bread, for serving
Method
Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and cook until bright green, about 20 seconds. Drain and squeeze to remove excess liquid.
Heat the oil in a large Dutch oven or heavy pot over medium heat. Once the oil is glistening, add the garlic and cook, stirring occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer garlic to a paper towel-lined plate. Add the shrimp to the pot and cook, undisturbed, until just pink, about 1 minute per side.
Add broccoli rabe, season with salt, pepper, and red pepper flakes, and toss to coat. Stir in the beans and stock. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Transfer to a platter and top with crispy garlic, grated parmesan cheese, and red pepper flakes, if desired. Serve immediately with crusty bread on the side.