Skillet Shrimp with White Beans, Garlic & Chile

In this low carb, high protein dish, hearty beans and succulent shrimp come together with tomato, spinach, aromatic garlic and chiles, as well as a lovely splash of lemon. It’s a healthful, satisfying meal that can be on the table in under half an hour with minimal chopping and cleanup, making it a game-changer on a busy weeknight. Shrimp is high in protein and anti-inflammatory omega-3 fatty acids. Cannellini beans are a nutritional powerhouse, as they’re packed with fiber and protein and are a good source of numerous micronutrients, including iron, folate, magnesium, and vitamin B6. High fiber diets are associated with improved digestive health and cholesterol profile.

Makes: 4 servings
Time to cook: 25 minutes

Ingredients

· 1 pound large shrimp, peeled and deveined (26 to 30 per pound)

· 3 tablespoons olive oil

· 4 garlic cloves, thinly sliced

· One (15-ounce) can no-salt-added cannellini beans, drained and rinsed

· 1 cup (6 ounces) halved grape or cherry tomatoes

· 1½ teaspoons minced, seeded Calabrian chiles or hot cherry peppers, plus more to taste

· 1 tablespoon water, plus more as needed

· ¼ teaspoon fine salt

· 2 cups lightly packed chopped baby spinach leaves

· 1 tablespoon fresh lemon juice

Cooking Instructions

1. In a large skillet over medium heat, heat the oil until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute. Add the beans, tomatoes, chiles, water and salt. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the tomatoes and beans soften, about 3 minutes. If the pan seems dry, add more water as needed, 1 tablespoon at a time.

2. Add the shrimp, re-cover and cook, stirring occasionally, until pink, 3 to 5 minutes. Stir in the spinach and lemon juice and cook, gently tossing the mixture until the spinach is just wilted and the shrimp is opaque pink and cooked through, about 1 minute more. Taste, and add more chiles, if desired. Serve warm.

Nutrition per serving
293 calories; 12 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 2 grams sugar; 29 grams protein; 335 milligrams sodium

Recipe from Ellie Krieger, The Washington Post

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