Tuscan Shrimp with White Beans

l always keep a bag or two of frozen shrimp in the freezer for an easy and quick weeknight dinner.

This is a no brainer, especially when you are using canned beans.

I used a can of imported cherry tomatoes from Italy, but you can use fresh tomatoes or a can of fire roasted tomatoes.


Tuscan Shrimp w/ White Beans: (inspired by Napa Style by Michael Chiarello)

Calories 384
Total Fat 11.9g
Saturated Fat 1.9g
Cholesterol 221mg
Sodium 265mg
Total Carbohydrates 33.6g
Dietary Fiber 8.3g
Sugars 2.3g
Protein 36.2g


Serves 4

1 can of white beans (cannellini or any white bean), drained and rinsed
3 Tbsp olive oil
1 lb shrimp, peeled, deveined and dried
4 cloves of garlic, sliced
pinch hot pepper flakes
14 oz. can cherry tomatoes (or 1 cup chopped tomatoes)
1/2 cup of fresh basil leaves, chopped
2 tbsp fresh lemon juice
salt and pepper

You can't go wrong with this recipe. You can double the beans, you can use thyme instead of the basil, and you can use any size shrimp.

This dish cooks in less than 5 minutes, you have to work fast and have all of your ingredients ready to go.

In a small saucepan, heat a tablespoon of olive oil and add your beans.
Turn the flame on low and keep the beans warm with the lid on. Season them with salt and pepper.

In a heavy skillet, heat about 2 tbsp of olive oil and cook your shrimp (make sure your shrimp are not wet, or they will steam instead of sear) in the skillet about 1 minute, seasoning them w/ salt and pepper and the hot pepper flakes, until they are just barely pink, but not cooked thru (you will finish cooking them in the sauce).

Remove the shrimp to a plate.

To the hot skillet, add your garlic and cook 1 minute until fragrant. Now add the tomatoes and basil and press down on the tomatoes to make a sauce. Add the lemon juice and season with salt and pepper. Cook only about a minute.

Add your shrimp to the tomato basil garlic mixture and cook for another minute until warm.

Serve over the warm beans and garnish with fresh basil leaves.