Cooking Steps

• Place the large skillet over medium heat and add olive oil. Once shimmering, add diced shallots and cook for 3-4 minutes until soft and translucent.
• Add minced garlic and cook for an additional 30 seconds until fragrant.
• Stir in chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Toast the spices for 1 minute.
• Lower heat before adding heavy cream and vegetable broth, scraping browned bits from the pan and gently simmering.
• Once bubbling, whisk in grated Parmesan cheese until melted and smooth.
• Gently fold in rinsed butter beans, letting them heat through in the sauce for 5-7 minutes.
• Add salt and pepper to taste if necessary. Adjust sauce thickness with broth or water as needed.
• Before serving, add a squeeze of lemon juice and fresh basil, stirring gently to wilt.