Garlic shrimp with white beans and spinach
A fast skillet of shrimp, creamy white beans and wilted spinach in a garlicky lemon sauce.
Serves 4 · 20 min · about 380 cal · 38 g protein · 30 g carbs · 12 g fat per serving
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 5 oz baby spinach
- 5 cloves garlic, sliced
- 3 tbsp olive oil
- 1/2 cup chicken broth
- 1 lemon
- 1/4 tsp red pepper flakes
- Salt and pepper
Steps
- Pat the shrimp dry and season with salt and pepper.
- Heat 2 tbsp of the oil in a large skillet over medium-high heat. Cook the shrimp 1–2 minutes a side until pink and opaque, then move them to a plate.
- Lower the heat to medium. Add the rest of the oil, the garlic and pepper flakes and cook 1 minute.
- Add the beans and broth and simmer 3 minutes. Stir in the spinach until it wilts.
- Return the shrimp, squeeze in the lemon juice, and season to taste.