2 tablespoons olive oil
1 pint cherry tomatoes (about 2 cups), halved
3 cloves garlic, minced
1/2 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes)
1/4 cup dry white white
2 (15-ounce) cans white beans, drained and rinsed
Kosher salt
1 pound uncooked peeled and deveined medium shrimp
1/4 cup coarsely chopped fresh parsley leaves
Heat the oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sauté until they begin to blister and soften, about 2 minutes. Add the garlic and Aleppo pepper and sauté until fragrant, about 1 minute more.
Pour in the wine and simmer until the wine has reduced by half, about 1 minute. Stir in the beans, reduce the heat to medium-low, and season the mixture with salt as needed.
Add in the shrimp and gently toss to combine. Cover and cook until the shrimp are opaque and just cooked through, 3 to 4 minutes. Sprinkle with the parsley and serve immediately. This recipe is best eaten immediately, as it does not keep well.