Ingredients:

• 1 1/2 tbsp. olive oil

• 1/4 Miyokos vegan butter stick

• 1 1/2 doz. shrimp (peeled & deveined)

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. dried oregano

• 1 tsp. dried dill

• 1 tsp. dried basil

• 1/2 tsp. salt

• 1/2 onion (diced)

• 1/4 c white wine

• 1 c chicken or veg. broth

• 1 can cannellini beans (drained & rinsed)

• juice of 1/2 lemon

• handful fresh chopped parsley

Method:

1. Heat large pan on low- med. & allow to heat through

2. Place shrimp in a large bowl & drizzle w/ 1/2 tbsp olive oil, dried spices, & salt, then mix to coat

3. Pour remaining oil & Miyokos into pan, let melt, then add shrimp to pan

4. Let cook for 3 min. then flip & cook for another 3 min. & remove from pan.

5. Add onions to pan & saute for 5 min. until softened

6. Then add white wine to deglaze & cook down for 1 min.

7. Then add broth, mix, bring to a boil, & turn down to low simmer

8. Add beans to pan, mix, & simmer for 10 min.

9. Add shrimp back in, stir to heat through, then turn off burner

10. Squeeze with juice of half a lemon, season with a little additional salt if needed

11. Let cool & enjoy!