CRISPY BREADED SHRIMP WITH CANNELLINI BEANS

Mike loves seafood with beans so I decided to make this for him. He loved it, as did I. This recipe came from Real Simple.

INGREDIENTS
1/2 cup bread crumbs
2 tablespoons chopped fresh rosemary
5 tablespoons olive oil
Kosher salt and black pepper
1 pound peeled and deveined medium shrimp
1 clove garlic, chopped
1 19-ounce can cannellini beans, rinsed
2 bunches arugula, thick stems removed (about 8 cups)

DIRECTIONS
1.Heat oven to 400° F. In a large bowl, mix the breadcrumbs, rosemary, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
2.Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
3.Meanwhile, heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes. Remove from heat and toss with the arugula.
4.Serve the bean mixture with the shrimp and sprinkle any remaining bread crumbs over the top.