Spicy Rapini with White Beans and Shrimp

Ingredients

• 1 bunch rapini, roughly chopped

• 3 tablespoons extra-virgin olive oil

• 4 garlic cloves, thinly sliced

• 1 pound large raw shrimp, tail on, peeled and deveined

• 1 teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

• ½ teaspoon red pepper flakes, plus more for serving

• 2 (15-ounce) cans white beans, drained and rinsed

• 1 cup chicken stock

• Finely grated parmesan, for serving

• Crusty bread, for serving

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and cook until bright green, about 20 seconds. Drain and squeeze to remove excess liquid.

2. Heat the oil in a large Dutch oven or heavy pot over medium heat. Once the oil is glistening, add the garlic and cook, stirring occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer garlic to a paper towel-lined plate. Add the shrimp to the pot and cook, undisturbed, until just pink, about 1 minute per side.

3. Add broccoli rabe, season with salt, pepper, and red pepper flakes, and toss to coat. Stir in the beans and stock. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until liquid is reduced by half, about 5 minutes.

4. Transfer to a platter and top with crispy garlic, grated parmesan cheese, and red pepper flakes, if desired. Serve immediately with crusty bread on the side.

From themodernproper.com