Shrimp Stew with White Beans
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This shrimp and beans recipe is an easy 30-minute dinner, using pantry staples like frozen shrimp, canned beans, tomatoes and fresh herbs.
This super quick shrimp stew recipe has saved many dinner dilemmas in my house. It’s one of those back-pocket dinner recipes that satisfies on a weeknight or weekend meal with friends.
There’s something so satisfying about cooking at home, creating a simple, quick meal from what’s sitting in the pantry.
When there’s no plan, not much in the refrigerator and even less energy to think about cooking, I rely on some basic ingredients. One of those is a bag of shrimp in the freezer.
The shrimp thaw in minutes, and along with a few other pantry staples, including cooked cannellini beans, tomatoes and dried pasta or rice, dinner is on the table. Sometimes those shrimp go into one of our favorite easy garlic shrimp pasta dishes.
Defrosting shrimp in a bowl of water takes a few minutes to start, and if your shrimp happen to be already peeled and deveined the rest of this recipe will be ready in 15 minutes flat.
Otherwise, if you’re able to make cooking a collaborative effort, grab a (hungry) kitchen helper to do the shrimp peeling. Meanwhile, open a bottle of wine, sip and chop some rosemary 🙂
- This dish makes a perfect all in one meal, or you can serve it with cooked spaghetti, rice or crusty bread.
Shrimp Stew with White Beans
Ingredients
- 1 pound (450 g) jumbo (16-20) raw shrimp, peeled and deveined
- 1 tablespoon crushed garlic
- ½ -1 teaspoon crushed red pepper, to taste
- ½ teaspoon kosher salt
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh rosemary
- 1 15-ounce can (425 g) cannellini beans, drained
- ½ cup (120 g) canned tomato puree
- 2 tablespoons (30 g) butter
Instructions
- Toss the shrimp in a bowl with the garlic, fresh and dried chili, ½ teaspoon salt and the olive oil.
- Place a 10"-12" skillet over medium high heat. When the pan is hot, add the shrimp mixture in one layer. Cook 1 minute, then turn the shrimp over and stir in the herbs and cannellini.
- Add the tomato puree and ¼ cup water. Bring to a simmer and cook about 5 minutes, until the shrimp are opaque and the sauce thickens slightly.
- Add the butter and stir until it melts into the sauce. Taste for seasoning and add more salt if needed.
- Serve hot over cooked pasta or rice.
Karen’s Notes and Tips
- To defrost frozen shrimp: Put them in a large bowl and cover with water, swishing around every 5 minutes or so until thawed.
- If you want to add wine, pour in 1/4 cup of dry white wine (such as pinot grigio) in step 4 after the shrimp are cooked, and simmer 1-2 minutes before adding the butter and tomatoes.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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This looks really good, but I’m pretty sure there’s more than 28 mg of sodium and 89 calories.
Hi Cathy – Thanks for pointing this out! I use a third-party nutrition calculator, which is sometimes inaccurate. I just updated using different software. It’s now showing 153 calories/319 mg sodium per serving.
But only 1g of protein???
Thanks for catching that! It was a glitch in the nutrition calculator. The correct protein count per serving is 17 grams
My go-to shrimp recipe for company. I shared it with a friend of mine, and it is now her go-to recipe too! It’s so easy, but turns out so exquisite. Thank you!
Did I miss the Rosemary amount? I don’t see it listed in the recipe
Hi Linda – Thanks for noticing that! I just updated the recipe. It should be 1 tablespoon chopped fresh rosemary.
Loved It! Will make again👍
Karen, Christy Vogl here from Heather’s Wednesday class!! I am having fun catching up on your blog, it is wonderful. This recipe looks delicious and perfect for Lent. I am not super crazy about spicy, would I just decrease the dried chili flakes?? Thank you!
Hi Christy! I’m so glad you visited.
Yes, leave the chili out for sure if you don’t like. Not everyone is a heat fiend like me
Simply gorgeous, I love these flavors!