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Ingredients

• 4 cups  green beans, trimmed (about 12 ounces)
• 3 tablespoons  extra-virgin olive oil
• 1/4 cup  minced garlic
• 2 teaspoons  paprika
• 1 pound  raw shrimp, (21-25 per pound; see Note), peeled and deveined
• 2 16-ounce cans  large butter beans, or cannellini beans, rinsed
• 1/4 cup  sherry vinegar, or red-wine vinegar
• 1/2 teaspoon  salt
• 1/2 cup  chopped fresh parsley, divided
•   Freshly ground pepper, to taste

Description

Green Beans Add Snap And Color To The Garlicky Shrimp And Butter Beans In This Spanish-inspired Saute. Slightly Pricier Prepeeled Shrimp Are Worth It, Given The Amount Of Time They Save On A Harried Weeknight. Serve With Quinoa Or Brown Rice.

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