Saucy Shrimp with Beans and Greens

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Packed with two sources of protein, fiber, and fresh greens, this one-pan meal is a busy day dream!

You know when you’re flipping through a cookbook and a recipe stops you mid–page turn because it looks exactly like the kind of meal you want to make on a random Tuesday night—quick, colorful, and deeply satisfying? That’s what happened when I opened my friend Alexis deBoschnek’s gorgeous new cookbook, Nights and Weekends, and landed on Saucy Shrimp with Beans and Greens.

Those who have been cooking my recipes for even a short while know that I adore a one-pan meal that looks and tastes restaurant-level fancy but secretly requires very little effort. This is one of those recipes.

In the introduction to her book, Alexis mentions that she does dream of afternoons crafting dinner party menus, braising meat, and making double-crust pies with ingredients sourced from her favorite markets. But she also acknowledges that, many days, there’s work to do, chores to tend to, errands to run, and then suddenly it’s 6:00, and she too is staring down her fridge, wondering what to make for dinner.

Night and Weekends is her clever solution for those who enjoy cooking when time allows but frequently feel the crunch of having to get a meal on the table in short order. As the title suggests, the book is divided into two sections. Recipes in the “Nights” section have a shorter list of easily sourced ingredients that come together quickly with limited kitchen equipment. The “Weekends” portion of the book features recipes designed to serve when time isn’t an issue.

I often say that I love to cook when I have time but frequently find myself short on time as the dinner hour approaches. So, I craft the recipes for this site with a baseline awareness most people are busy－and not everyone actually loves to cook in the first place. It’s why my recipes tend to be pretty darn easy! Knowing Alexis, a similar understanding led her to weight her book towards the weeknight section. (I was curious, so I counted, and it’s 65 and 46.😉)

Additionally, readers often tell me that they appreciate the choices I provide in most of my recipes, so you’ll like that this shrimp dish is highly adaptable—swap spinach for chard or kale, use chickpeas instead of cannellini beans, toss in a few olives if that makes you happy. Any which way, the result is the kind of dish that feels good-for-you and deliciously decadent at the same time.

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Saucy Shrimp with Beans and Greens

Shrimp, beans, and greens are the key ingredients in this quick and easy meal that cooks in one pan and has a rich sauciness－the kind you want to drink by the spoonful but begs for rice, polenta, orzo, or a baguette to mop up every last drop.

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Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Yield 4 servings

Cook ModePrevent your screen from going dark

Ingredients

 

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• 1 pound shrimp*, peeled and deveined with tail off
• 2 tablespoons (28ml) extra-virgin olive oil
• 2 large shallots**, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons (34g) tomato paste
• 2 (15oz) cans great Northern beans***, rinsed and drained
• 1 teaspoon each kosher salt and freshly ground black pepper
• ½ teaspoon red pepper flakes
• ¼ cup (60ml) dry white wine,**** like sauvignon blanc or pinot grigio
• 1½ cups (360ml) chicken or vegetable broth
• 2 tablespoons (28g) butter
• 1 bunch fresh greens, such as kale, Swiss chard, or spinach, coarsely chopped (about 4 cups)
• 2 tablespoons (30ml) freshly squeezed lemon juice

Instructions

1. Heat the olive oil in a large pan (I use a Dutch oven) over medium-high. When the oil begins to shimmer, add the shallots and cook, stirring occasionally, until lightly golden, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until the color becomes a deep red, stirring until well combined, about 2 minutes.
2. Add the beans, salt, black pepper, and red pepper flakes, and cook, stirring, until the beans are warmed through, about 2 minutes. Add the white wine and cook, scraping any brown bits on the bottom of the pan, until the alcohol cooks off, about 2 minutes.
3. Add the stock, shrimp, and butter, and cook, stirring occasionally, just until the shrimp turns bright pink and mostly opaque, about 2 minutes.
4. Add the greens and cook until wilted, about 1 minute. Remove from the heat and stir in the lemon juice. Serve immediately with rice, orzo, polenta, and/or a crusty baguette to mop up the sauce.
5. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

*Alexis’ original recipe uses 1½ pounds of shrimp and she uses an additional ½ teaspoon of salt. I typically purchase single pound bags of shrimp on hand, use one of those, and find it to be plenty. Feel free to use the heartier amount if preferred. As for the salt, I use Morton kosher salt; I recommend using the additional ½ teaspoon if using Diamond kosher salt, as Alexis does, which has a larger grain. 

**Shallots range so widely in size. Choose based on personal preference. Shallots are mild and going heavy or light will be fine. (For my family, the more the better!) 

***Feel free to used a different type of bean, which you may have one hand, like cannellini, pinto, kidney, or a mix.

****No wine? You may substitute an equal amount of chicken broth and an extra squeeze of lemon juice at the end, to taste. 

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