Shrimp and Beans

Gamberi e Fagioli

Preparation info

  • Difficulty


  • Serves


    as a light lunch

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About


  • 4 quarts water
  • Salt
  • 1 teaspoon red wine vinegar
  • 1 pound medium (21 to 25 count) shrimp in the shell
  • 3 to 4 sprigs flat-leaf Italian parsley
  • 1 cup drained canned Great Northern or cannellini beans
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice


  1. Bring the water to a boil in a large pot. Add 1 tablespoon salt and the vinegar, then add the shrimp. Cover the pot to bring the water back to a boil as quickly as possible. As soon as the shrimp are pink through and through, less than 1 minute after the water comes back to a boil, they are done. Drain them but do not rinse with cold water.
  2. Finely chop enough parsley leaves to measure 1 tablespoon. Shell the shrimp and devein. Put the shrimp and beans in a serving bowl. Season with salt. Add the parsley, olive oil, and lemon juice and toss well. Serve slightly warm or at room temperature.