Garlic Butter Shrimp and White Bean Skillet

This garlic butter shrimp and white bean skillet is a quick dinner with a short ingredient list and plenty of lemony pan sauce. White beans make the meal more substantial, while spinach softens into the warm broth. Serve it with rice, potatoes or toasted bread to catch the garlic butter.

Recipe details

Serves: 4 | Prep: 10 minutes | Cook: 15 minutes

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes, optional
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1/2 cup low-sodium chicken or vegetable broth
• 3 cups baby spinach
• Zest and juice of 1 lemon
• 2 tablespoons chopped parsley
• Salt and black pepper to taste

Directions

1. Pat shrimp dry and season lightly with salt, pepper and paprika. Warm olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for about 1 minute per side, just until pink on the outside. Transfer to a plate; they will finish later.
2. Reduce heat to medium. Add butter and garlic, stirring for 30 seconds until fragrant. Add red pepper flakes if using.
3. Stir in beans and broth. Simmer for 3 to 4 minutes, gently mashing a few beans against the pan to thicken the liquid.
4. Add spinach and stir until wilted. Return shrimp and any juices to the skillet and cook for 1 to 2 minutes, until shrimp are opaque and cooked through. Avoid boiling hard.
5. Remove from heat. Stir in lemon zest, lemon juice and parsley. Taste and adjust seasoning. Serve immediately.

How to keep shrimp tender

Shrimp cook quickly, so brown them briefly and remove them while you build the bean sauce. Return them only at the end. If using frozen shrimp, thaw in the refrigerator or under cold running water and pat dry before cooking.

Swaps

Use butter alone for a richer flavor or replace it with additional olive oil. Kale works in place of spinach but needs several extra minutes to soften. Add cherry tomatoes with the beans for a sweeter pan sauce. For dairy-free, omit butter and use olive oil.

Storage

Refrigerate leftovers for up to 2 days. Reheat gently in a skillet until the shrimp are hot; avoid prolonged heating. This dish is best made fresh because shrimp can become rubbery after repeated reheating.

FAQ

Can I use smaller shrimp? Yes, but shorten the first cook to about 30 to 45 seconds per side and keep a close eye on them.

What can I serve with it? Try rice, roasted potatoes, polenta or toasted bread.