Spicy Broccoli Rabe with White Beans and Shrimp

• •
  Broccoli Rabe (Rapini)(1920g)
• •
  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Garlic
• •
  Shrimp(454g)
• •
  1 teaspoon kosher salt
• •
  ½ teaspoon freshly cracked black pepper
• •
  Red pepper flakes(3g)
• •
  Beans, Cannellini, Canned, Drained
• •
  Low Sodium Chicken Broth(240g)
• •
  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  Bread, Crusty, White

Instructions

1. 1Bring 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. 2Heat 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. 3Add 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. 4Transfer 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.