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shrimp with white beans and tomatoes

serves 4
by nancy stone

Ingredients

  • 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

Instructions

  1. heat 2 tbsp. oil in a large skillet over medium heat
  2. cook shallot until just softened and golden, about 2 minutes.
  3. add tomatoes with their juices, salt & pepper, and 1/4 cup water.
  4. 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.
  5. taste and adjust seasoning if needed, then divide bean mixture between 4 large, shallow bowls.
  6. wipe out skillet.
  7. heat remaining 1 tbsp. oil in skillet over medium-high.
  8. add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper.
  9. cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes.
  10. divide shrimp between bowls with beans; drizzle with additional pesto and a little olive oil.
  11. serve with toast alongside.