The Cannellini Bean Marries the Pink Shrimp Longmeadow Farm
Experience the rustic elegance of "The Cannellini Bean Marries the Pink Shrimp Longmeadow Farm," a one-skillet wonder that brings together tender cannellini beans, plump pink shrimp, and a medley of Mediterranean-inspired flavors. Sautéed garlic, shallots, and fresh rosemary infuse the dish with aromatic depth, while a splash of dry white wine and juicy cherry tomatoes create a vibrant, light sauce. Finished with baby spinach, a burst of citrus from fresh lemon, and a sprinkle of parsley, this wholesome recipe is both comforting and fresh. Perfect for a quick weeknight dinner, it’s ready in just 35 minutes and pairs beautifully with a rustic baguette. Elevate your seafood game with this easy, flavorful dish that’s as satisfying as it is stunning! Keywords: cannellini beans, pink shrimp, Mediterranean skillet, quick dinner, seafood recipe, healthy and flavorful.
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Recipe Information
Ingredients
- 400 grams Cannellini beans (cooked, drained and rinsed if using canned)
- 300 grams Large pink shrimp (peeled and deveined)
- 3 cloves Garlic cloves (minced)
- 2 small Shallots (finely chopped)
- 150 grams Cherry tomatoes (halved)
- 3 tablespoons Extra virgin olive oil
- 2 teaspoons Fresh rosemary (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 100 milliliters Dry white wine
- 1 large Lemon (juiced and zested)
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 100 grams Baby spinach leaves
- 1 loaf Rustic baguette (optional, for serving)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and chopped shallots, sautéing until fragrant and softened, about 2-3 minutes.
2. Stir in the fresh rosemary, crushed red pepper flakes, and cook for another 30 seconds to bloom their flavor.
3. Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Pour in the white wine and bring it to a gentle simmer, allowing it to reduce slightly for 2-3 minutes.
5. Add the cannellini beans to the skillet, stirring to coat them in the flavorful sauce. Allow them to warm through for 2 minutes.
6. Push the beans mixture to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side. Place the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque.
7. Combine the shrimp with the beans and stir in the baby spinach leaves, cooking just enough for the spinach to wilt gently, about 1-2 minutes.
8. Remove the skillet from heat and stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and black pepper to taste.
9. Serve warm with slices of rustic baguette, if desired, to soak up the flavorful sauce.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 4.2 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 984 mg | 21% | |
*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.
