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Overhead view of a 12-inch skillet of seared shrimp, cannellini beans and lemon wedges on a wooden board

Shrimp and White Bean Skillet with Lemon and Garlic

Seared shrimp and cannellini beans simmered with garlic, tomatoes and spinach, finished with lemon and Parmesan. About 40 g protein per serving in one skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 309
Ingredients Method Notes

Ingredients
  

  • 600 g raw large shrimp (21-25 count) peeled, deveined, tails off, patted dry
  • 3 tbsp extra-virgin olive oil divided
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 3/4 tsp kosher salt divided
  • 4 cloves garlic minced
  • 200 g cherry tomatoes halved
  • 2 cans canned cannellini beans (425 g / 15 oz each); drained and rinsed
  • 240 ml low-sodium chicken broth / 1 cup
  • 150 g baby spinach
  • 2 lemons medium; 1 zested and juiced (about 3 tbsp juice), 1 cut into wedges
  • 1 tbsp unsalted butter
  • 30 g Parmesan finely grated, divided
  • 2 tbsp fresh parsley chopped

Method
 

  1. Toss the dry shrimp with the smoked paprika, red pepper flakes and 1/2 tsp of the salt. Mince the garlic, halve the tomatoes, drain and rinse the beans, then zest and juice one lemon.
  2. Heat 2 tbsp of the oil in a 30 cm / 12-inch skillet over medium-high heat for about 2 minutes, until it shimmers. Add half the shrimp (300 g) in a single layer and sear 1 1/2 minutes per side, until pink and lightly golden outside but still translucent in the center. Move them to a plate and repeat with the second batch.
  3. Reduce the heat to medium and add the remaining 1 tbsp oil, the garlic and the tomatoes. Cook for 3 minutes, stirring, until the garlic smells fragrant and the tomatoes start to collapse.
  4. Add the beans, broth and remaining 1/4 tsp salt. Mash about a third of the beans against the side of the skillet with a wooden spoon, then simmer for 6 minutes, until the liquid has reduced by about half and coats the back of a spoon.
  5. Stir in the spinach and cook 1 to 2 minutes until wilted. Return the shrimp and any plate juices to the skillet and cook 1 to 2 minutes, until they're opaque throughout, curled into a loose C and read 145 F / 63 C.
  6. Take the skillet off the heat. Stir in the butter, lemon zest, lemon juice and half the Parmesan, then taste for salt. Top with the remaining Parmesan and the parsley and serve with lemon wedges.

Notes

  • Thaw frozen shrimp in cold water for 15 minutes, then dry them well before seasoning.
  • Sear shrimp in two batches of 300 g so the 12-inch skillet stays hot.
  • Take the skillet off the heat before adding butter, lemon zest and juice.
  • Rinse canned beans to cut sodium, and taste before adding more salt.