Ingredients

• 3 tablespoons olive oil, divided
• 2 leeks, white and light green parts only, thinly sliced
• 2 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 lb medium shrimp, shelled and deveined
• 4 tablespoons flat leaf parsley, chopped
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons dry white wine (optional)
• 2 (14 1/2 ounce) cans cannellini beans, drained and rinsed
• 1/2 cup vegetable broth or 1/2 cup chicken broth
• 1/3 cup unseasoned breadcrumbs

Instructions

1. Preheat oven to 375. Lightly spray six 8-ounce ramekins or a 1 ½ quart baking dish with olive oil cooking spray or lightly coat with olive oil.

2. In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil.

3. Add leeks, garlic, and pepper flakes; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute.

4. Stir in flour and salt until combined.

5. Stir in wine, if desired; cook 30 seconds.

6. Add beans and broth; cook, stirring, until mixture just comes to a simmer.

7. Transfer mixture into ramekins.

8. In a small bowl, combine bread crumbs, remaining tablespoon olive oil and remaining tablespoon parsley. Layer bread crumb mixture over top of filled ramekins.

9. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.