Spicy Broccoli Rabe with White Beans and Shrimp

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

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

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  Garlic
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  Shrimp(454g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Red pepper flakes(3g)
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  Beans, Cannellini, Canned, Drained
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  Low Sodium Chicken Broth(240g)
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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 20 seconds until bright green, then drain and squeeze firmly 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 3 minutes, stirring occasionally, until golden brown. Transfer garlic to a paper towel-lined plate using a slotted spoon.
3. 3Add the raw shrimp to the same pot over medium-high heat and cook undisturbed for 1 minute per side until just pink and opaque, about 2 minutes total.
4. 4Add the blanched broccoli rabe, cannellini beans, and chicken broth to the pot. Season with red pepper flakes, salt, and pepper, then toss to combine.
5. 5Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until the liquid reduces by half.
6. 6Divide the shrimp mixture evenly into 4 airtight containers while hot. Top each portion with the crispy garlic, grated Parmesan, and additional red pepper flakes.
7. 7Serve each container with crusty bread on the side, or store sealed in the refrigerator for up to 3 days and reheat gently over medium-low heat before serving.