Shrimp and Cannelloni Beans

4 large shrimps, cleaned
3 oz. cannelloni beans, boiled
2 tablespoons of the water used to boil the cannelloni beans
1/2 garlic clove, minced
Few sprigs rosemary, chopped
2 tsp rosemary olive oil
1/2 tomato, peeled, seeded and diced
Salt and pepper, to taste

In a non-stick casserole, heat rosemary olive oil. Stir in shrimps and sauté until golden. Add the garlic, rosemary, tomatoes, cannelloni beans, water, salt, and pepper and cook for a few minutes only. Remove from heat and serve immediately.

Serve with Ferrari-Carano Chardonnay.