Instructions

In a cast iron pot melt the butter with the olive oil on medium high heat. Don't brown the combination or let it smoke. Add the shrimp and saute. When the shrimp is 75% cooked add the garlic and continue to saute. Don't let the mixture smoke or brown. When the shrimp is white and the garlic is partially softened add the can of beans including the fluid. Heat to a simmer. Add water to the empty can and swirl. Finish filling the can with water and add the mixture to the pot. Add the pasta. Simmer the stew being careful not to have the temperature so hot that the stew sticks to the bottom. Salt and fresh ground pepper to taste. Don't over stir or cook for too long or the beans and pasta will be too soft and mushy. Serve when the pasta is somewhat soft and 80% of the fluid is absorbed. There should be a good amount of rich creamy fluid with the beans and pasta but not so much that it looks like a soup.