Spicy Broccoli Rabe with White Beans and Shrimp

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  1 Broccoli Rabe (Rapini)(300g)
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  3 tbsp Olive oil

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

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  4 Garlic(12g)
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  1 lbs Shrimp
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  0.5 tsp Red pepper flakes
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  30 oz Beans, Cannellini, Canned, Drained
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  1 cup Low Sodium Chicken Broth
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  Parmesan Cheese

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

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  Bread, Crusty, White

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and blanch for 2–3 minutes until bright green and tender-crisp, then drain in a colander and squeeze firmly with paper towels to remove excess liquid.
2. 2Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Once shimmering, add the fresh garlic and cook for 2–3 minutes, stirring occasionally, until golden brown and fragrant. Transfer garlic to a paper towel-lined plate using a slotted spoon and set aside.
3. 3Increase heat to medium-high and add the raw shrimp to the same pot in a single layer. Cook undisturbed for 1 minute, then flip and cook for 1–2 minutes more over medium-high heat until the shrimp are opaque and curled with no translucent gray remaining—internal temp should reach 145°F.
4. 4Add the blanched broccoli rabe, cannellini beans, and chicken broth to the pot with the shrimp. Season with the kosher salt, black pepper, and red pepper flakes, then stir to combine.
5. 5Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 5–7 minutes until the liquid reduces slightly and flavors meld together.
6. 6Divide the shrimp and broccoli rabe mixture evenly into 4 airtight containers while hot. Top each portion with the crispy garlic, grated Parmesan, and a pinch of red pepper flakes.
7. 7Serve immediately with crusty bread on the side, or cool containers to room temperature, seal, and refrigerate for up to 3 days. Reheat gently over medium-low heat for 3–4 minutes before serving.