Shrimp Scampi over Lima Beans

My husband and I are often looking for ways to eliminate processed carbs from our diet.  We try to increase our fruits and vegetables as much as we can, while also enjoying wonderfully delicious food.  In a pinch I bought Sea Pak's frozen shrimp scampi and had it ready for one of those quick weeknight meals.  Tim loves lima beans so he wanted to pour the shrimp and sauce over them as our meal.  Lima beans are a brillant idea to substitute for pasta, they almost give you the texture of a gnocchi and are quite filling.  They pair so well with the lemon garlic butter of the scampi sauce.  My husband's brillant idea has turned into a meal that I make all the time.  I prefer to make my own scampi, it feels much lighter and fresh. I begin by cooking the frozen limas according to the package instructions.  Check the beans periodically because you do not want to overcook them and make sure that you do not salt the water.  Salt toughens the cell wall of the beans and takes them longer to cook and changes the texture of the bean.

Shrimp Scampi with Limas

1 lb of 21-30 count shrimp peeled and deveined
4 tbsp of unsalted butter
4 tbsp of extra virgin olive oil
2 shallots diced
2 garlic cloves diced
Pinch of red pepper flakes
Kosher salt and fresh cracked pepper
1/2 cup of dry white wine
juice of 1 lemon
1/4 cup of chopped parsley

In a large skillet melt 2 tbsp of butter and 2 tbsp of olive oil, add the shallots, garlic and red pepper flakes.  Cook until the shallots are translucent, 3 - 4 minutes.  Season the shrimp with salt and pepper and then add to the same pan.  Cook the shrimp until pink about 2-3 minutes.  Remove shrimp from pan to avoid overcooking and keep warm by covering with foil.  Add the wine and lemon and bring to a boil.  Add the last 2 tbsp of butter and olive oil.  Once the butter is melted add the shrimp back to the pan with the parsley.   Add the cooked limas to the pan, salt and pepper to taste and serve.