1 min Read

Shrimp Scampi with Peas and White Beans

plate of shrimp, greens and beans


  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine or broth
  • 1/4-1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Freshly ground black pepper
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • 1 can white beans, drained and rinsed
  • 1 cup frozen petite peas
  • 1/4 cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta, rice or crusty bread


In a large skillet, melt butter with olive oil.

Add garlic and sauté until fragrant, about 1 minute.

Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.

Let wine reduce by half, about 2 minutes.

Add the white beans and heat through, approx 3-4 minutes.

Add shrimp and peas and sauté until shrimp just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta, rice or with crusty bread.

Find more of Pamela’s gluten-free recipes at

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