Shrimp & Cannellini Bean Stew
I had bookmarked this Shrimp and Cannellini Bean Stew recipe from The New York Times some time ago, and for one reason or another, I kept putting off making it. Once I finally did, I wondered why I had waited so long. This is exactly the type of recipe I appreciate for busy weeknight meals—simple ingredients, very little preparation, and plenty of flavor. I did adapt the recipe a bit, but it is such an easy dish to throw together,
Shrimp and cannellini beans may not be the first combination that comes to mind when planning dinner, but they work remarkably well together. The creamy beans give the stew substance, while the shrimp keep it light and make it feel just a little special. Best of all, you can use either fresh or frozen shrimp, which makes this an easy meal to prepare with ingredients you may already have on hand.
Canned cannellini beans make this dish especially convenient, and chicken broth creates a flavorful base without requiring hours of simmering. Lemon adds freshness and brightness, balancing the richness of the beans, while a handful of simple spices adds warmth and depth. Although this dish is called a stew, it comes together very quickly, making it ideal for those evenings when you want something comforting but do not have much time to spend in the kitchen.
I always like to keep bags of shrimp in my freezer for quick meals, and canned beans are another pantry staple I rely on frequently, so this is one of those recipes that can easily become a last-minute dinner. Just remember that shrimp cook very quickly, so add them toward the end and cook only until they turn pink and opaque. Overcooking shrimp can make them tough and rubbery.
Be sure to serve this stew with thick slices of toasted crusty Italian bread. The bread is perfect for soaking up the flavorful broth and makes the dish feel like a complete meal. Add a simple green salad if you like, and you have an easy, satisfying dinner that tastes as though it required far more effort than it actually did.
Buon Appetito!
Deborah Mele
Shrimp & Cannellini Bean Stew
A quick, flavorful stew combining tender shrimp, creamy cannellini beans, lemon, broth, and warming spices, perfect for serving with toasted crusty bread.
Ingredients
- 1 Teaspoon Lemon Zest & 2 Tablespoons Fresh Lemon Juice
- 1 Teaspoon Paprika
- Salt & Pepper
- 3 Cloves Garlic, Minced
- Pinch Red Pepper Flakes
- 1 Pound Shrimp, Deveined & Tails Removed
- 4 Tablespoons Butter, Divided
- 2 Tablespoons Olive Oil
- 1/2 Medium Onion, Finely Chopped
- 1 (15 Ounce) Can Cannellini Beans
- 1 1/2 Cups Chicken Broth
- 2 Tablespoons Finely Chopped Parsley
- Toasted Sliced Crusty Italian Bread For Serving
Instructions
- Combine the zest, paprika, salt, pepper, garlic, and red pepper flakes in a bowl.
- Add the shrimp and toss to coat.
- In a large frying pan, heat 2 tablespoons butter and oil until sizzling.
- Add the shrimp and cook 2 to 3 minutes until opaque.
- Use a slotted spoon to move the shrimp to a plate and keep warm.
- Add the onion to the pan and cook until translucent over medium low heat, about 4 to 5 minutes.
- Add the beans, and chicken broth and raise the heat to high.
- Cook until the broth reduces by half.
- Turn heat down, add the remaining 2 tablespoons of butter, lemon juice, and parsley.
- Add the shrimp and their juices to the pan and taste the liquid and adjust seasonings as needed.
- Serve over pasta, or in a shallow bowl with toasted crusty bread to sop up all the juices.
Notes
Adapted from New York Times recipe for Lemony Shrimp and Bean Stew.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 380Total Fat: 21gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 273mgSodium: 1518mgCarbohydrates: 16gFiber: 4gSugar: 1gProtein: 31g
