Garlic Shrimp and White Beans with Wilted Spinach
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 tablespoonextra-virgin olive oil
- 6 clovesgarlic
- ¼ teaspooncrushed red pepper flakes
- ½ cupdry white wine
- 1 cupchicken or vegetable broth
- 1 can (15 oz)canned white beans (cannellini or great northern)
- 5 ouncesfresh spinach
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonfresh parsley
Prep
- 01
Peel and devein 1 pound large shrimp, pat dry with paper towels.
- 02
Mince 6 cloves garlic.
- 03
Drain and rinse 1 can white beans.
- 04
Roughly chop fresh parsley (about 2 tablespoons).
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 02
Add the shrimp in a single layer and cook for 2 minutes without stirring, then flip and cook another 1–2 minutes until they just turn pink. Transfer to a plate.
- 03
Pour the white wine into the skillet, scraping up any browned bits. Let it bubble for 1 minute to reduce slightly.
- 04
Add the broth and white beans (drained and rinsed). Bring to a gentle simmer and cook for 3–4 minutes.
- 05
Stir in the spinach in handfuls until it wilts, about 2 minutes. Return the shrimp to the pan.
- 06
Squeeze in the lemon juice, add salt and pepper to taste. Drizzle with the remaining 1 tablespoon olive oil, scatter parsley on top, and serve warm.
Spice Tips
For more warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh herbs like basil or dill can replace parsley for a different flavor. A splash of hot sauce stirred in at the end adds sharp heat.
This dish comes together in under 25 minutes and reheats gently if made ahead. For a heartier bowl, serve over crusty bread or polenta instead of plain. White wine can be swapped for extra broth if preferred.