Ingredients
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1/4 cup smoked almonds
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1/2 cup roasted red peppers
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1 small clove garlic
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1/2 cup parsley
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2 tbsp grated Parmesan cheese
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1 tbsp sherry vinegar
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6 tbsp olive oil
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1 1/4 lbs extra-large raw shrimp, peeled and deveined
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1 (15.5 oz) can reduced-sodium cannellini beans
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1 (8 oz) bag spinach
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1/2 tsp garlic powder
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pinch crushed red pepper
Steps
1
In a food processor, add almonds and pulse until finely chopped. Drain and rinse the roasted red peppers. Pat dry with paper towels. To food processor, add peppers, garlic, parsley, Parmesan, and vinegar. Pulse until finely chopped. Pulse in 4 tbsp oil until well combined. Season with salt and pepper.
2
Pat shrimp dry and season with salt and pepper. In a 12-inch nonstick skillet, heat remaining 2 tbsp oil on medium-high. Add shrimp in single layer. Cook 2 min. per side until golden brown (do not stir).
3
Meanwhile, drain and rinse cannellini beans. In large microwave-safe bowl, combine beans, spinach, garlic powder, crushed red pepper, salt, and pepper. Cover with plastic wrap and microwave 5 min., until hot and spinach wilts, stirring halfway through.
4
Serve shrimp with white bean mixture and sauce.
