the shrimp with white beans and tomatoes should be served with a nice bread to soak up the juices in this dish.
shrimp with white beans and tomatoes
- 3 tbl olive oil divided
- 1 medium shallot thinly sliced
- 1 can diced tomatoes 14.5-ounce
- salt & pepper
- 1 bag spinach
- 1 can white beans 15-ounce, rinsed, drained
- 1/4 cup pesto plus more for serving
- 1 lb shrimp peeled & deveined
- thick slices of crusty toasted bread for serving
heat 2 tbsp. oil in a large skillet over medium heat
cook shallot until just softened and golden, about 2 minutes.
add tomatoes with their juices, salt & pepper, and 1/4 cup water.
increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. reduce heat to low, add spinach, beans and pesto and cook, stirring, until spinach wilts, 2–3 minutes.
taste and adjust seasoning if needed, then divide bean mixture between 4 large, shallow bowls.
wipe out skillet.
heat remaining 1 tbsp. oil in skillet over medium-high.
add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper.
cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes.
divide shrimp between bowls with beans; drizzle with additional pesto and a little olive oil.
serve with toast alongside.