Shrimp and White Beans

Create a rustic Italian-style meal by serving this hearty dish with ciabatta and a glass of chilled white wine.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Protein: 34.4g
  • Carbohydrate: 20.5g
  • Cholesterol: 276mg
  • Iron: 7.1mg
  • Sodium: 625mg
  • Calories from fat: 15%
  • Fiber: 6g
  • Calcium: 126mg


  • 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


  1. 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.
  2. 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.
  3. Add shrimp and juices, peppers, and salt, stirring to combine.
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