In a large skillet over medium-high heat, warm the olive oil. Add the shrimp, and saut? on each side for 4 minutes. Deglaze with the wine, and cook until it evaporates. Season with salt and pepper and sprinkle with the chopped parsley. Remove the shrimp from the skillet, and set aside, keeping warm.
Add the scallions to the skillet, and saut? for 1 minute. Add the cannellini beans, season with salt and pepper, and saut? for 3 to 4 minutes. Add the shrimp and the lemon zest and mix well.
Distribute the bean mixture among 4 plates. Arrange 5 shrimp around the beans, and garnish with a leaf of parsley. Serves 4
Source: "Italian Cooking and Living"
Per Serving (excluding unknown items): 30 Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 492 (89%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 45.6mg||14 %|
|Sodium 89.6mg||3 %|
|Potassium 172.8mg||5 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 3.7g|
|Protein 6.7g||10 %|
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Calories per serving: 555
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