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Make this delicious shrimp with white beans for an easy 30-minute dinner, using pantry staples like frozen shrimp, canned beans, tomatoes and seasonings.
This super quick shrimp recipe has saved many meal situations in my house. It’s one of those back-pocket seafood dinner recipes that satisfies on a weeknight or weekend meal with friends.
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 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 the 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 🙂
Rosemary will keep in your fridge for a week or more and can survive indoors as a houseplant during the colder months, which in my book makes it a staple.
It’s one of my favorite herbs to smell and to cook with. But feel free to use whatever aromatic herbs you might have on hand – fresh thyme, dill or basil are all excellent choices.
What to serve with garlic shrimp:
- This dish makes a perfect all in one meal, or you can serve it with cooked spaghetti, rice or crusty bread.
- For a side of greens, try Quick and Easy Broccolini.
Garlic Shrimp with Rosemary White Beans
- 1 pound (500 g) jumbo (16-20) raw shrimp, peeled and deveined
- 1 tablespoon crushed garlic
- 1 red chili pepper, finely chopped
- ½ -1 teaspoon dried chili flakes, to taste
- 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 or passata
- 2 tablespoons (30 g) butter
- 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.