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Shrimp Stew with Tomato and White Beans

5 from 10 community reviews

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This saucy shrimp stew recipe is an easy 30-minute dinner, using pantry staples like frozen shrimp, canned beans, tomatoes and fresh herbs.

Shrimp stew in tomato broth with cannellini beans, with a spoon on the side.

This super quick shrimp stew recipe has saved many dinner dilemmas in my house. It’s one of those back-pocket seafood 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.

A white bowl on a napkin, serving shrimp and beans.

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 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.
  • For a side of greens, try Quick and Easy Broccolini.

Shrimp Stew with Tomato and White Beans

Karen Tedesco
Have dinner on the table in 30 minutes with this tomato-based shrimp and white bean stew. This recipe uses pantry staples like frozen shrimp, canned beans and tomatoes. Simple and delicious! 
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5 from 10 community reviews
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Seafood
Cuisine Mediterranean
Servings 4 servings


  • 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 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 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.


Calories: 153kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 319mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

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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  1. This looks really good, but I’m pretty sure there’s more than 28 mg of sodium and 89 calories.

    1. 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.

  2. Linda Leimbach says:

    5 stars
    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!

  3. Did I miss the Rosemary amount? I don’t see it listed in the recipe

    1. Hi Linda – Thanks for noticing that! I just updated the recipe. It should be 1 tablespoon chopped fresh rosemary.

  4. Christy vogl says:

    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!

    1. 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