The countdown to the New Year has begun. What better excuse do we need for a little culinary exercise. This recipe is ridiculously easy and will serve 5-6 generously.

This dish is a variation off a recipe from Michael Chiarello. The Napa-based chef comes across as supremely arrogant, but the dude can cook, and has a passion for creating attainable recipes. (I was rooting for him in the Next Iron Chef competition against the even-more arrogant Geoffrey Zakarian). And this recipe is a simple slam dunk.

Of course, I've taken some liberties.

Drain the beans over a bowl, reserving the liquid. You will need about a cup of the liquid. Saute the ham with extra virgin olive oil for a couple minutes, then add the rosemary sprigs, celery and shallot. Sweat for a couple minutes, then add a pinch of salt and a few good grinds of pepper. Saute for a minute until fragrant, then add the beans and enough of the reserved liquid to moisten. Stir to combine and keep warm. You want the beans moist, but not swimming.

I like to brine my shrimp for 20 minutes or so before-hand, then drain well, pat dry, and mix in a couple tablespoons of olive oil to marinate slightly before sauteing. If you do brine, you don't really need to add any (or much) salt to this dish. Stir in the chopped rosemary and a few grinds of black pepper.

Heat a large skillet to smoking hot. Add olive oil and saute the shrimp in 2-3 batches until just done (about a minute), reserving in a bowl. Reduce heat to medium. Add more oil if needed, then saute the garlic for a minute. Add the chile flakes and saute another minute. Add the tomato and spinach and saute until the spinach is just wilted. Return the shrimp and any juices to the pan. Add the lemon juice. Stir to re-heat, then stir in the lemon zest and sprinkle with parsley.

Spoon the beans into pasta bowls (remove the rosemary sprigs). Drizzle with good olive oil (optional) and top with a generous serving of shrimp. Serve with crostini and a big salad. Ask zooomx for a nice white wine to accompany. Enjoy.