Butter beans, shrimp and briny salty anchovies swimming in a spicy Arrabbiata sauce is one of our many happy places! We love a pasta dish that has hearty components and bold flavors – and we especially love spicy!
Ingredients:
3-6 tbsps extra virgin olive oil
2-3 large shallots, sliced (or minced if preferred)
4-5 cloves of garlic, sliced (or minced if preferred)
1-2 tsp red pepper flakes (optional)
Salt & pepper to taste (keep in mind that anchovies are salty)
6 anchovy fillets (we used Cento canned)
1lb of peeled & cleaned shrimp (if frozen thaw fully)
1 can of Butter beans or Cannellini beans, rinsed and drained
1 jar of Due Cellucci Arrabbiata sauce
1 package of your preferred pasta (we used a spinach linguini!)
A handful of basil leaves and grated parmigiano for garnish
NOTE: We love spicy food – but feel free to omit (or kick up) the red pepper flakes as desired.
Preparation:
1. In a large skillet, heat the olive oil on medium-low. Add the garlic, shallots and red pepper flakes. Stirring constantly to keep from burning. Season with some salt and pepper, but keep in mind that the anchovies will impart salt too. Sauté lightly, about 1-2 mins. Then add the anchovies and break them apart, while stirring all. (Also, make sure to start a large pot of well salted water to boil for the pasta.)
2. Add the shrimp and lightly sauté on each side, coating them in all the flavors already in the pan. No need to cook the shrimp to entirely done, as they will be added back in later. Once lightly browned on each side, remove them and set aside.
3. Reduce heat to low, carefully pour in a jar of Due Cellucci Arrabbiata sauce. Stirring and heating for about a minute, scraping up any brown bits from the bottom of pan.
4. Add the rinsed and drained butter beans. Stir a bit. Add in all the shrimp and any juices that accumulated on the plate. Stir and let simmer on low. Taste for seasoning and adjust.
5. Cook pasta to desired doneness and drain. Or you can also add your pasta straight to the sauce if you prefer everything mixed together at stove-top – in which case just use tongs to transfer pasta to the sauce skillet – and make sure to undercook your pasta a little, as it will continue to cook in the sauce. Or you can portion cooked pasta onto plates and spoon the spicy bean and shrimp sauce over each plate of pasta.
6. Garnish with freshly torn basil, additional red pepper flakes, and if desired, some grated Parmagiano!
