In a large skillet, heat olive oil over medium heat and saute garlic and onions for 5 to 7 minutes until soft. Add rosemary, beans, tomatoes, wine and sea salt and freshly ground pepper to taste and simmer 5 minutes. Add shrimp and simmer 3 to 4 minutes until shrimp is cooked through.
Place in a large bowl and toss with arugula while warm to serve.
Notes
SERVING SUGGESTION: Steamed baby red potatoes tossed in butter and chopped parsley.VEGETARIAN: Use cubed zucchini in place of the shrimp, and use vegetable stock instead of chicken if using.GLUTEN FREE: Make sure that the beans, wine or broth are all gluten free.NUTRITION: 369 Calories; 10g Fat (25.1% calories from fat); 39g Protein; 27g Carbohydrate; 6g Dietary Fiber; 230mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1 1/2 Fat