Shrimp and White Beans

Oxmoor House
Create a rustic Italian-style meal by serving this hearty dish with ciabatta and a glass of chilled white wine.
4 servings (serving size: 1 3/4 cups)


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2 teaspoons olive oil, divided
1 1/4 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
1/2 cup chopped onion
1 (15-ounce) can cannellini beans, rinsed and drained
1/3 cup dry white wine
1 pint grape tomatoes, halved
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon salt


Prep: 8 Minutes
Cook: 12 Minutes

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 3 minutes or until done, stirring occasionally. Remove shrimp from pan; set aside, and keep warm.

Heat remaining 1 teaspoon olive oil in pan. Add garlic and onion, and sauté 2 minutes. Add beans and wine; bring to a simmer, and add tomatoes. Cook 2 minutes, stirring occasionally. Stir in spinach, and cook 1 minute or just until spinach wilts.

Add shrimp and juices, peppers, and salt, stirring to combine.

Created date

March 2010

Nutritional Information

Calories 260
Fat 4.3 g
Satfat 0.8 g
Protein 34.4 g
Carbohydrate 20.5 g
Cholesterol 276 mg
Iron 7.1 mg
Sodium 625 mg
Caloriesfromfat 15 %
Fiber 6 g
Calcium 126 mg