I’m so glad that Rebecca from Diva di Cucina responded to my call for guest bloggers. I have had some white beans sitting in my pantry for way too long and have been wondering how to use them in a recipe. Wonder no more. Check out this recipe and make sure you check out Diva di Cucina and its wonderful recipes….
I absolutely love it when I can find a recipe that is not only fabulous but also incredibly quick and easy. Being a working mom those are mandatory criteria for a recipe to make it into our weeknight dinner rotation. This recipe for garlic shrimp and white beans is very simple and yet super flavorful and it only uses one pot making clean up a breeze. Score! I just put the pan right on the kitchen table and let everyone serve it up family style. This rustic recipe goes great with some crusty bread to sop up all the rich tomato sauce and a green salad to balance out the meal. Yum!
Note: If you don’t have a large ovenproof skillet just complete the first 9 steps in a regular skillet and transfer the bean and tomato mixture to an oven safe baking dish and then top with shrimp and finish off under the broiler.
Garlic Shrimp and White Beans
By Diva di Cucina
6 tbsp olive oil, divided
4 tsp garlic, minced and divided
1 tsp chili powder
1/4 tsp crushed red pepper (more if you like is spicy)
1 bay leaf
15 oz can petite-diced tomatoes, drained
salt and pepper
2 tbsp tomato paste
2-15 oz cans white cannellini beans, rinsed and drained
1 c chicken broth
1 lb large shrimp, peeled and deveined
1 tsp paprika
2–3 tbsp flat leaf parsley, chopped
- Preheat broiler,
- Heat 2 teaspoons olive oil in a large ovenproof skillet over medium-high heat.
- Add 2 teaspoons of the garlic, chili powder, crushed red pepper, and bay leaf.
- Cook stirring constantly for 1–2 minutes making sure not to burn the garlic.
- Add the tomatoes and season with salt and pepper.
- Using the backside of the spoon smash up any large chunks of tomatoes and cook until broken down, about 5 minutes.
- Add the tomato paste and cook stirring constantly until the tomato mixture is a deep red and begins to caramelize, about 5 minutes.
- Stir in the beans and broth and bring to a steady simmer.
- Cook down until the liquid has reduced and thickened.
- In a large bowl combine the shrimp, 2 tablespoons of olive oil, remaining 2 teaspoons of garlic, paprika, and salt and pepper tossing to coat
- Lay the shrimp over the beans making sure they do not overlap.
- Place the entire oven safe skillet in the oven under the broiler.
- Broil until the shrimp are cooked through, about 4–5 minutes.
- Carefully remove skillet from broiler.
- Drizzle with dish with the remaining 2 tbsp of olive oil and garnish with the chopped parsley.