A Rustic Riff on Scampi Shrimp, White Beans & Ditalini

Shrimp Scampi with Alubia Blanca & Ditalini

Ingredients

• 1 lb shrimp, peeled, deveined, and thoroughly dried with a paper towel

• 3 tbsp extra virgin olive oil (plus more for finishing)

• 1 tsp kosher salt

• ½ tsp freshly cracked black pepper

• ½ tsp smoked paprika

• ½ tsp dried oregano

• 2 tbsp butter

• 8 cloves roasted garlic, mashed into a paste

• ½ tsp red chili flakes (or to taste)

• ½ cup clam juice or water

• 2 cups dry white wine

• 1 cup ditalini pasta

• 3 cups cooked Rancho Gordo alubia blanca beans (or other white beans)

• 2–3 cups water (enough to cover by ~2 inches)

• ½ cup Campari tomatoes, chopped

• 1 fresh Serrano chile, finely diced

• ¼ cup toasted breadcrumbs

Instructions

1. Marinate the shrimp
Toss shrimp with 1 tbsp EVOO, salt, pepper, smoked paprika, and oregano. Let sit while the pan heats.

2. Sear the shrimp
Heat a large pan over high until smoking. Add a drizzle of olive oil, then the shrimp. Cook until pink on one side. Add butter, swirl to coat, then remove shrimp to a plate.

3. Build the base
In the same pan, add roasted garlic paste and cook for 30 seconds in EVOO. Sprinkle in chili flakes. Deglaze with clam juice (or water) and white wine, scraping up any browned bits. Reduce until syrupy.

4. Cook pasta and beans
Add ditalini, alubia blanca beans, and enough water to cover by about 2 inches. Season with salt. Bring to a boil, then reduce to a lively simmer. Stir every minute or so to help the pasta release starches and create a creamy broth. Cook until pasta is tender and liquid thickens, about 10 minutes.

5. Finish & serve
Ladle the creamy beans and pasta into bowls. Top with buttery shrimp, toasted breadcrumbs, chopped Campari tomatoes, and diced Serrano chile. Finish with a generous drizzle of good table EVOO.