Penne with Shrimp, Cannellini Beans and Rosemary

By: Chef Lorenzo Boni

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The people of Tuscany love their beans so much that some people refer to them as “mangiafagioli”, which translates to bean-eaters. The region of Tuscany is famous for bean production, and although some other areas of Italy also cultivate beans, Tuscany is their rightful home. The Penne with Shrimp and Cannellini beans is packed with incredible flavour and uses fresh ingredients like grape tomatoes, extra virgin olive oil, and garlic.

*Best served with Ruffino Lumina Pinot Grigio IGT*

Taste profile: Pronounced aromas of fresh-cut lemon, gooseberry and a touch of herbs. Vibrant and fresh on the palate, with mineral notes on a clean finish.

Ingredients 2 Number of Servings

1 box Barilla Penne

2 cups cannellini beans, drained

6 tbsp. EVOO

1/2 tbsp. parsley, chopped

1 clove garlic, minced

Black pepper to taste

1 pint grape tomatoes, halved

1 sprig rosemary

1 lb. medium shrimp, shelled and halved

Salt, to taste

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  • Turn oven on to 400F.
  • Bake halved grape tomatoes seasoned with 1 tbsp EVOO, salt and pepper until slightly browned and thoroughly cooked, about 20 minutes.

  • Place a pot of water to boil, cook pasta according to package directions. Reserve 1 cup of pasta water and drain pasta
  • In a skillet, add 2 tbsp EVOO, brown shrimp on both sides over high heat, about 5 minutes. Season with salt and pepper and set aside in bowl.
  • In the same skillet, sauté garlic with rosemary and 2 tbsp EVOO until garlic turns slightly yellow.
  • Stir in Cannellini beans and 1 cup of pasta cooking water. Season with salt and pepper and simmer for a few minutes. Let cool and process 1/3 in the blender until smooth. Put back together with the other beans, add tomatoes, shrimp, parsley and bring to simmer.
  • Drain pasta and stir in the bean and shrimp mixture. Serve drizzled with a touch of olive oil.
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