Equipment
Ingredients
Proteins and Beans
- 100 g pancetta, diced
- 300 g shrimp, raw
- 240 g cannellini beans
Aromatics and Produce
- 1 fennel bulb, thinly sliced
- 3 garlic, minced
- 10 g fresh parsley, chopped
- 1 lemon, juiced
Broth and Seasonings
- 120 ml chicken broth
- 3 g salt
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 649 kcal
- Protein
- 64 g
- Carbohydrates
- 73 g
- Fat
- 22 g
- Fiber
- 19 g
- Sugar
- 5 g
- Sodium
- 1997 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 242 mg
- Potassium
- 2286 mg
- Calcium
- 347 mg
- Iron
- 9.5 mg
- Magnesium
- 234 mg
- Phosphorus
- 694 mg
- Zinc
- 6.4 mg
- Vitamin A
- 67 mcg
- Vitamin C
- 28 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 143 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.08 mg
- Niacin
- 2.1 mg
- Folate
- 38 mcg
- Water
- 281 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a dedicated cutting board, pat the raw shrimp completely dry with a paper towel. Set aside and wash your hands thoroughly to prevent cross-contamination.
Place the diced pancetta into a large, cold skillet. Turn the heat to medium and cook until the fat slowly renders out and the pancetta becomes crispy.
Add the thinly sliced fennel directly into the rendered pancetta fat. Saute until the fennel softens, turns translucent, and begins to caramelize along the edges.
Stir the minced garlic into the skillet with the fennel and pancetta. Cook just until highly fragrant to avoid burning.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, then stir in the drained cannellini beans. Bring the liquid to a gentle bubble and let it reduce slightly.
Nestle the dried, raw shrimp evenly into the simmering bean mixture. Poach the shrimp until they turn entirely pink, opaque, and reach a safe internal temperature of 74C/165F.
Remove the skillet from the heat immediately. Stir in the freshly squeezed lemon juice and chopped parsley. Taste the broth and adjust the seasoning with salt and black pepper as needed before serving.
Chef's Notes
- Starting the pancetta in a cold skillet is crucial; it allows the fat to render out slowly, creating a deeply savory base oil while keeping the meat perfectly crisp.
- Do not discard the delicate, feathery green fronds from the top of the fennel bulb. Chopping them and using them as a garnish alongside the parsley amplifies the anise aroma of the dish.
- Always thoroughly rinse canned white beans. The packing liquid is laden with excess sodium and complex starches that can muddy the flavor and texture of your bright, garlic-infused pan sauce.
- When handling the raw shrimp during preparation, ensure you wash your hands, utensils, and cutting boards immediately after to prevent cross-contamination with the fresh garnishes applied at the end.
Storage
Refrigerator: 3 days — Store in an airtight container. Seafood texture degrades slightly upon reheating.
Reheating: Reheat gently in a skillet over medium-low heat until the shrimp reaches an internal temperature of 74C/165F, adding a splash of water or broth to loosen the sauce.
Troubleshooting
Shrimp are tough and rubbery
Cause: The shrimp were left on the heat too long after turning opaque
Fix: Cannot be fixed
Prevention: Remove the skillet from the heat the precise moment the shrimp reach an internal temperature of 74C/165F, as residual heat will continue to cook them in the pan
Pan sauce is too thick and gummy
Cause: The canned white beans were not rinsed thoroughly, leaving excess canning starch in the pan
Fix: Stir in an extra 30-60ml of broth or warm water to loosen the sauce
Prevention: Rinse beans under cold water in a mesh strainer until the water runs completely clear
Cultural Context
This rustic one-pan dish draws heavily on the traditions of Italian coastal cooking. It marries preserved, inland meats like pancetta with fresh seafood harvested from the Mediterranean. Serving proteins alongside legumes, such as tender cannellini beans, is a hallmark of Tuscan culinary heritage, historically used to stretch expensive ingredients while providing a hearty, satisfying texture to everyday meals.
