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Heat the oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sauté until they begin to blister and soften, about 2 minutes. Add the garlic and Aleppo pepper and sauté until fragrant, about 1 minute more.
Pour in the wine and simmer until the wine has reduced by half, about 1 minute. Stir in the beans, reduce the heat to medium-low, and season the mixture with salt as needed.
Add in the shrimp and gently toss to combine. Cover and cook until the shrimp are opaque and just cooked through, 3 to 4 minutes. Sprinkle with the parsley and serve immediately. This recipe is best eaten immediately, as it does not keep well.