This shrimp and beans 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 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 stew and beans.

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.
5 from 11 ratings

Shrimp Stew with White Beans

Karen Tedesco
Have dinner on the table in 30 minutes with this saucy tomato shrimp and white bean stew. This recipe uses pantry staples like frozen shrimp, canned beans and tomatoes. Simple and delicious! 
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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
 

  1. Toss the shrimp in a bowl with the garlic, fresh and dried chili, ½ teaspoon salt and the olive oil.
  2. 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.
  3. 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.
  4. Add the butter and stir until it melts into the sauce. Taste for seasoning and add more salt if needed.
  5. Serve hot over cooked pasta or rice.

Notes

  • 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 per serving

Calories: 170kcal Carbohydrates: 6g Protein: 17g Fat: 9g Sodium: 960mg Fiber: 1g Sugar: 3g

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

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