Roasted Rosemary Shrimp W Arugula and White Bean Salad on Garlic
Elevate your weeknight dinner routine with this Roasted Rosemary Shrimp with Arugula and White Bean Salad on Garlic Bread—a dish that’s as elegant as it is easy to prepare. Perfectly roasted shrimp, infused with the earthy aroma of fresh rosemary and a tangy hint of lemon, take center stage in this vibrant recipe. Served atop golden toasted garlic bread, the shrimp perfectly complement the peppery arugula, creamy white beans, and juicy bursts of cherry tomatoes. A light drizzle of red wine vinegar and a sprinkle of shaved Parmesan add brightness and depth, making every bite a harmonious balance of flavors and textures. Ready in just 25 minutes, this wholesome yet indulgent meal is ideal for impressing guests or treating yourself to a restaurant-quality dinner at home.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 tablespoon Fresh rosemary, chopped
- 5 tablespoons Extra virgin olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice, freshly squeezed
- 4 slices Garlic bread slices
- 4 cups Arugula
- 1 cup Canned white beans, rinsed and drained
- 1 cup Cherry tomatoes, halved
- 0.25 cup Parmesan cheese, shaved
- 1 tablespoon Red wine vinegar
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the shrimp with 2 tablespoons of olive oil, chopped rosemary, 1 minced garlic clove, 0.5 teaspoon of salt, black pepper, and lemon juice. Toss to coat evenly and set aside to marinate while you prepare the rest of the recipe.
Arrange the marinated shrimp on a parchment-lined baking sheet and roast in the preheated oven for 7-10 minutes or until the shrimp are pink, opaque, and slightly curled.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the remaining garlic (2 cloves, minced) and sauté until fragrant, about 1 minute. Remove from heat.
Brush the garlic-infused olive oil onto both sides of the garlic bread slices and toast them in the same skillet until golden and crispy, 2-3 minutes per side.
Prepare the salad by combining the arugula, white beans, cherry tomatoes, shaved Parmesan, remaining olive oil (2 tablespoons), red wine vinegar, and a pinch of salt and black pepper in a large mixing bowl. Toss gently to combine.
Place a slice of toasted garlic bread on each serving plate. Top with a generous portion of the arugula and white bean salad.
Arrange the freshly roasted rosemary shrimp on top of the salad. Optionally, garnish with a sprinkle of red pepper flakes for added heat.
Serve immediately and enjoy this hearty, herbaceous dish!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 4.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
