Shrimp and Cannelloni Beans
4 large shrimps, cleaned
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.