White Beans, Shrimp Tomatoes & Parmesan Pesto Sauce
- 3 tablespoons olive oil, divided, 1 medium red onion, diced, 1 (14.5-ounce) can tomatoes, kosher salt to taste, 1/2 teaspoon freshly ground black pepper, divided,1 (15-ounce) can white beans, rinsed, drained,1/4 cup buttery garlic sauce and/or high-quality pesto, plus more for serving, 8 ounces shrimp, peeled, deveined (about 16 medium),Thick slices of crusty toasted bread (for serving)
- In a pan, add red onions, tomatoes with their juices, salt to taste, and 1/4 tsp. pepper. Cook until sauce thickens slightly, about 5 minutes. Add more tomato juice as needed. Reduce heat to low, add beans and 1/4 cup buttery garlic sauce, and cook, stirring, 1–2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
- Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; and serve with toast alongside.
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The buttery pesto garlic sauce gave the dish its flavor. If the butter isn’t your go-to, then try ghee, avocado oil, or olive oil. There are so many different ways to make these sauces. I think it’s important to discover what makes you happy. Your mission if you chose to accept it, is to make your own signature sauce and share it with someone.
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