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Ingredients
  • 2 large lemons
  • 2 15-oz. cans cannellini beans, drained and rinsed
  • 5 tablespoons olive oil, divided
  • 1 ¼ teaspoons kosher salt, divided
  • 4 large cloves garlic, finely chopped (about 2 Tbsp.)
  • ¼ teaspoon crushed red pepper
  • 3 tablespoons unsalted butter, divided
  • ¼ cup dry white wine
  • 1 pound peeled, deveined large shrimp
  • ⅓ cup chopped fresh parsley leaves
  • Toasted bread, for serving (optional)
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