Shrimp With White Beans and Toast

Needed for Consumption:
4 slices country bread
6 tablespoons unsalted butter
4 cloves garlic, sliced
1/2 cup dry white wine
1 pound frozen peeled and deveined medium shrimp, thawed
salt and black pepper
1 15 oz. can white beans, rinsed
4 cups baby arugula

How To:

Spread the bread on both sides with 2 tablespoons of the butter and cook in a large skillet over medium heat until browned, 2 to 3 minutes per side; remove. Wipe out the skillet and melt the remaining butter over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the wine and bring to a boil. Add the shrimp, season with ½ teaspoon salt and ¼ teaspoon pepper, and simmer until opaque throughout, 2 to 3 minutes. Fold in the beans and arugula and cook just until the beans are heated through, 1 to 2 minutes more. Serve over the bread.