Both the epicurious and food network sites allow you to do that to a point--if you type in shrimp and white beans you'll probably get a few choices.
I use the two together in a chilled orzo salad with olives, cucumber, and a sort of dill vinaigrette. Whole Foods tends to serve something along those lines at its salad bar. I think I may have gotten the orig. recipe from epicurious and then modified it a bit.
I made up a recipe for shrimp and white beans a few years ago, which I called "Shrimp & White Bean Tapas" that came out quite good. Here's the recipe:
1 can S&W small white beans (it's the 14-1/2 oz size)
1/2 lb. med. shrimp (I used pre-cooked, peeled and deveined shrimp, in the 41-50 category -- around 20-25 shrimp)
3 large garlic cloves, minced
2 bay leaves
Olive oil (I made it as a low-fat recipe, using 2 tsp. oil, but you could probably go with 1-2T)
1/2 tsp cumin
1/2 tsp ground coriander
Salt and ground pepper to taste.
Saute the garlic in the olive oil with bay leaves and spices until the garlic is lightly browned. Add beans and bring to a simmer. Add the shrimp, heat through, and season with salt and pepper to taste. Serve as a stew with crusty bread and a salad on the side.
Some sort of Spanish white bean casserole or soup comes to mind. However, beans are usually paired with a flavorful meat like chorizo, or salt cod. The New Spanish Table has a recipe for white beans and clams. The beans are flavored with onions, garlic, tomato, chiles (of the ancho hotness), smoked paprika, and then toward the end clams, clam juice and wine are added.
Shrimp could be substituted, but they wouldn't add a lot of flavor to a dish like this. Depending on their size they may also get lost in terms of color and texture.