Lemony Shrimp and Beans pairs buttery shrimp and creamy cannellini beans with lemon, garlic, white wine, and parsley for an easy Mediterranean style dinner made for crusty toast.
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The simple, classic Mediterranean flavors in this lemony shrimp and beans really work together beautifully, and it’s one of the easier and faster meals to come out of my kitchen this summer. Peeling the shrimp’s the hardest part! I borrowed the recipe from the New York Times ~ it’s their most popular shrimp recipe, but of course I had to tweak it. Mine’s a little more straightforward, but just as yummy.
Light, comforting, AND luxe!
➡ When I check all those boxes I always know I’ve got a winner of a recipe that will be going into my personal repertoire.
➡ A little seafood, fiber rich beans, a light broth, and the crunch of some crusty bread is a classic Mediterranean formula.
➡ Shrimp and beans is classy but relatively inexpensive ~ make it when shrimp is on sale.
The secret to lemony shrimp and beans
The shrimp and beans get top billing, but really it’s the broth that pulls this meal together.
You can’t go wrong with lemon + butter + garlic + white wine. It’s a formula you can use over and over again with fish, chicken, and pasta.
I love a versatile recipe
Although I write and test recipes for a living, the way I actually cook for myself is much looser, and I’m always adapting recipes to fit my preferences and the ingredients I have. There are so many ways to change up this simple shrimp and beans formula depending on the season, your mood, or who you’re cooking for.
- Change up the protein – this recipe would also work well with a flaky white fish like cod or halibut. You might use scallops, or even canned tuna!
- Add more veggies – I would love to see this recipe with the addition of some sliced up greens like chard or spinach, wilted in at the end. It would also be lovely with a hefty portion of chopped carrot, onion, and fennel sauteed before adding the beans and broth.
- Serve it as I have here with toasted slices of bread, or serve it over pasta, couscous, or rice. Or add more broth and eat it like a soup.
You asked…
Will frozen or pre-cooked shrimp work?
- Frozen raw shrimp is a good option. Pre-cooked shrimp will not give you the same flavorful sauce so I don’t recommend it.
Can I leave out the wine?
- Yes, just leave it out, no changes needed.
Can this be made ahead?
- Yes, just reheat gently before serving.
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Lemony Shrimp and Beans
Equipment
- skillet
Ingredients
- 3 Tbsp butter
- 1 lb raw shrimp, tailed and deveined
- 2 garlic cloves, minced
- 1/4 cup white wine
- zest of 1 medium lemon
- 15 ounces canned cannellini beans, drained and rinsed
- 1 1/2 cups chicken stock or veggie stock
- juice of 1 lemon
- 1 handful of fresh parsley leaves, chopped
- red pepper flakes, for serving, optional
- 4 slices sourdough bread, toasted in butter, optional but recommended!
Instructions
- Heat the 3 Tbsp butter in a large skillet over medium heat.
- Add the 1 lb raw shrimp, tailed and deveined , and cook for a few minutes, tossing gently, until they have turned pink, curled, and are fully cooked. Remove gently with a spatula or slotted spoon, and set aside.
- Add the 2 garlic cloves, minced, to the pan and cook gently for a minute or two until fragrant. Add the 1/4 cup white wine and zest of 1 medium lemon, and let the mixture bubble for a minute or so.
- Add the 15 ounces canned cannellini beans, along with the 1 1/2 cups chicken stock or veggie stock.
- Let everything simmer for 5 minutes or so until slightly thickened.
- Just before serving, add the shrimp back to the pan along with the juice of 1 lemon, 1 handful of fresh parsley leaves, chopped, and red pepper flakes (if using).
- Serve with toasted 4 slices sourdough bread, toasted in butter, or over pasta.
Notes
Nutrition
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What could be substitute for wine
I have made an almost identical recipe using olive oil instead of butter and dill instead of parsley. I will try yours next time.