4 cups green beans, trimmed (about 12 ounces)
3 Tbsp extra-virgin olive oil
1/4 cup minced garlic
2 tsp paprika
1 pound raw shrimp, 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 tsp salt
1/4 cup chopped fresh parsley, divided
Freshly ground pepper, to taste
To steam shrimp: Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in parsley and sprinkle with black pepper.
Serves 6
