Shrimp With White Beans and Toast

By beanie

Ingredients

• 4 slices country bread
• 6 tablespoons unsalted butter
• 4 cloves garlic, sliced
• 1/2 cup dry white wine
• 1 pound frozen peeled and deveined medium shrimp, thawed
• kosher salt and black pepper
• 1 15-ounce can white beans, rinsed
• 4 cups baby arugula (about 3 ounces

Details

Servings 4

Preparation

Step 1

Spread the bread on both sides with 2 tablespoons of the butter.
Cook the bread in a large skillet over medium heat until browned, 2 to 3 minutes per side. Remove from the skillet.
Wipe out the skillet and melt the remaining 4 tablespoons of butter over medium-high heat. Add the garlic and cook, stirring, for 1 minute.
Add the wine and bring to a boil.
Add the shrimp, season with ½ teaspoon salt and ¼ teaspoon pepper, and simmer until opaque throughout, 2 to 3 minutes.
Fold in the beans and arugula and cook just until the beans are heated through, 1 to 2 minutes. Serve over the bread