Shrimp and White Beans

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 12 Minutes

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


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


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.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note