Description
This Shrimp and White Beans recipe is a flavorful Mediterranean-inspired dish perfect for a quick and healthy weeknight dinner. Featuring tender shrimp sautéed with garlic, onion, smoked paprika, and creamy white beans simmered with cherry tomatoes and broth, it’s both comforting and nutritious. Serve it over rice, couscous, or with crusty bread for a satisfying meal.
Ingredients
Scale
Seafood
- 1 pound large shrimp (peeled and deveined)
Vegetables & Herbs
- 3 garlic cloves (minced)
- 1 small yellow onion (diced)
- 1/2 cup cherry tomatoes (halved)
- 2 tablespoons fresh parsley (chopped)
Pantry Items & Spices
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon smoked paprika
- 1 can (15 ounces) white beans (drained and rinsed)
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic and diced onion. Sauté for 2–3 minutes until softened and fragrant.
- Add Spices: Stir in red pepper flakes (if using) and smoked paprika. Cook for 30 seconds to release their flavors.
- Combine Beans and Tomatoes: Add the drained and rinsed white beans, halved cherry tomatoes, and low-sodium broth to the skillet. Simmer the mixture for 5–6 minutes until it slightly thickens.
- Finish the Dish: Return the cooked shrimp to the skillet, stir in the lemon juice, and cook for another 1–2 minutes until everything is heated through.
- Season and Garnish: Season with salt and black pepper to taste. Garnish with chopped fresh parsley and serve warm.
Notes
- Delicious served over rice, couscous, or with crusty bread.
- For extra flavor, add a splash of white wine during the simmer step.
- You can substitute cannellini, navy, or Great Northern beans as alternatives.
