Ingredients

• 6 tbsp olive oil, divided
• 4 tsp garlic, minced and divided
• 1 tsp chili powder
• 1/4 tsp crushed red pepper (more if you like is spicy)
• 1 bay leaf
• 15 oz can petite-diced tomatoes, drained
• salt and pepper
• 2 tbsp tomato paste
• 2-15 oz cans white cannellini beans, rinsed and drained
• 1 c chicken broth
• 1 lb large shrimp, peeled and deveined
• 1 tsp paprika
• 2–3 tbsp flat leaf parsley, chopped

Directions

1. Preheat broiler,

2. Heat 2 teaspoons olive oil in a large ovenproof skillet over medium-high heat.

3. Add 2 teaspoons of the garlic, chili powder, crushed red pepper, and bay leaf.

4. Cook stirring constantly for 1–2 minutes making sure not to burn the garlic.

5. Add the tomatoes and season with salt and pepper.

6. Using the backside of the spoon smash up any large chunks of tomatoes and cook until broken down, about 5 minutes.

7. Add the tomato paste and cook stirring constantly until the tomato mixture is a deep red and begins to caramelize, about 5 minutes.

8. Stir in the beans and broth and bring to a steady simmer.

9. Cook down until the liquid has reduced and thickened.

10. In a large bowl combine the shrimp, 2 tablespoons of olive oil, remaining 2 teaspoons of garlic, paprika, and salt and pepper tossing to coat

11. Lay the shrimp over the beans making sure they do not overlap.

12. Place the entire oven safe skillet in the oven under the broiler.

13. Broil until the shrimp are cooked through, about 4–5 minutes.

14. Carefully remove skillet from broiler.

15. Drizzle with dish with the remaining 2 tbsp of olive oil and garnish with the chopped parsley.

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