Chef Hazan’s quick and easy shrimp recipes

1.  Put the sliced onions and two tablespoons of the olive oil in a skillet or sauté pan over medium heat. Sauté until the onions turn to a rich golden color.

2.  While the onions are sautéing, unravel the pancetta and cut into strips about 1/8" thick.  Begin to peel and devein the shrimp.

3.  When the onions are ready, add the pancetta and cook until it begins to color lightly. Then add the sage and the drained beans and cook for another 3-4 minutes. Remove from the heat and set aside.

4.  When you are ready to serve, put the garlic cloves and the remaining 2 tablespoons of olive oil in a clean skillet and place over high heat. (If the beans were made ahead of time, begin reheating them over low heat.) When the garlic begins to color, add the peeled shrimp, stir for about a minute, then add the white wine. Add the parsley and season with salt and pepper. The shrimp are done when they have turned completely pink, about 2-3 minutes. 

5.  Toss the reheated beans and the shrimp together and serve at once with some good crusty bread.