Crispy Breaded Shrimp With Cannellini Beans

• 1/2 cup breadcrumbs
• 2 tablespoons chopped fresh rosemary
• 5 tablespoons olive oil
• kosher salt
• black pepper
• 1 lb peeled and deveined medium shrimp
• 1 garlic clove, chopped
• 1 (19 ounce) can cannellini beans, rinsed
• 2 bunches arugula, thick stems removed (about 8 cups)

1. Heat oven to 400u0b0F In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the shrimp and toss to coat.
2. Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
3. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, and 1/4 teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes.
4. Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.

breadcrumbs, fresh rosemary, olive oil, kosher salt, black pepper, shrimp, garlic, cannellini beans, bunches arugula

Taken from www.food.com/recipe/crispy-breaded-shrimp-with-cannellini-beans-443784 (may not work)