Make this delicious 30-minute dinner with a few pantry staples — frozen shrimp, canned beans, tomatoes and seasonings.
This super quick, spicy shrimp recipe has saved many meal situations in my house.
What’s your back pocket solution to making dinner when life has been too hectic?
You know what I mean — there’s no plan, not much in the refrigerator and even less energy to think about cooking.
I can hear someone saying “order takeout” – yup, I do that too!
After long busy days, there are many nights when I’m perfectly happy to leave dinner in the capable hands of Someone Else.
I rely on some basics to carry me through those days. 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 Spicy Garlic Shrimp:
This dish makes a perfect all in one meal, or you can serve it with cooked spaghetti, rice or crusty bread.
Spicy 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 (each) chopped fresh rosemary and Italian parsley
- 1 15-ounce can (425 g) cannellini beans, drained
- 1/2 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 medium (10-inch) skillet over medium high heat. When the pan is hot, add the shrimp mixture in one layer. Cook 1 minute; turn the shrimp over and toss in the herbs and cannellini.
- Stir in the tomato puree and ¼ cup water; bring to a simmer cook a few more minutes, until the shrimp are opaque and the sauce thickens slightly.
- Add the butter and swirl until it melts into the sauce. Taste for seasoning and add more salt if needed.
- Serve hot over cooked pasta or rice.