Garlicky Shrimp and White Bean Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 1 pound large shrimp, peeled, deveined, tails removed, patted dry
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 6 large garlic cloves, thinly sliced or finely minced
• 1/2 teaspoon crushed red pepper flakes
• 2 cups cherry tomatoes, halved
• 2 cans cannellini beans, 15 ounces each, drained and rinsed
• 1/2 cup low-sodium vegetable broth or chicken broth
• 5 ounces baby spinach
• 1 lemon, zested and juiced, about 1 tablespoon zest and 3 tablespoons juice
• 1/2 cup chopped fresh parsley

Do This

• 1. Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 2. Heat a 12-inch skillet over medium-high heat to about 375°F; add 1 tablespoon olive oil.
• 3. Sear shrimp for 1 to 2 minutes per side, until opaque and 145°F in the thickest part; transfer to a plate.
• 4. Lower heat to medium, add remaining 2 tablespoons olive oil, garlic, and chili flakes; cook 30 to 45 seconds.
• 5. Add tomatoes, remaining salt, and remaining pepper; cook 3 minutes, then stir in beans, broth, and lemon zest. Simmer 4 minutes.
• 6. Fold in spinach until wilted, 1 to 2 minutes. Return shrimp and any juices to the skillet for 1 minute.
• 7. Turn off heat. Stir in lemon juice and parsley, taste, and serve warm.

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Why You’ll Love This Recipe

• Fast but satisfying: It cooks in under 30 minutes and feels like a complete Mediterranean dinner.
• Plenty of protein: Shrimp and creamy white beans make this skillet hearty without feeling heavy.
• Big flavor from simple ingredients: Garlic, lemon, parsley, tomatoes, and chili flakes create a bright, savory pan sauce.
• One pan, minimal cleanup: Everything comes together in a single skillet, perfect for busy weeknights.

Grocery List

• Produce: 2 cups cherry tomatoes, 5 ounces baby spinach, 1 lemon, 1 bunch fresh parsley, 6 large garlic cloves
• Seafood: 1 pound large shrimp, peeled and deveined
• Dairy: None required; optional crumbled feta for serving if you like a salty finish
• Pantry: Extra-virgin olive oil, 2 cans cannellini beans, low-sodium vegetable or chicken broth, fine sea salt, black pepper, crushed red pepper flakes

Full Ingredients

For the Shrimp

• 1 pound large shrimp, 21/25 count, peeled, deveined, tails removed, thawed if frozen
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, for searing

For the Garlicky White Bean Skillet

• 2 tablespoons extra-virgin olive oil
• 6 large garlic cloves, thinly sliced or finely minced
• 1/2 teaspoon crushed red pepper flakes, or 1/4 teaspoon for mild heat
• 2 cups cherry tomatoes, halved, about 10 ounces
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cans cannellini beans, 15 ounces each, drained and rinsed
• 1/2 cup low-sodium vegetable broth or low-sodium chicken broth
• 1 tablespoon finely grated lemon zest, from 1 large lemon
• 5 ounces baby spinach, about 5 packed cups

To Finish

• 3 tablespoons fresh lemon juice, from the zested lemon
• 1/2 cup chopped fresh parsley, loosely packed
• Optional for serving: 4 lemon wedges
• Optional for serving: 4 slices toasted crusty bread, warm pita, or cooked rice

Step-by-Step Instructions

Step 1: Prep the ingredients

Pat the shrimp very dry with paper towels; this helps them sear instead of steam. Place the shrimp in a bowl and season with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Toss well and set aside while you prepare the remaining ingredients.

Drain and rinse the cannellini beans, halve the cherry tomatoes, slice or mince the garlic, zest and juice the lemon, and chop the parsley. This recipe moves quickly once the skillet is hot, so having everything ready makes cooking much easier.

Step 2: Sear the shrimp

Set a large 12-inch skillet over medium-high heat. If using an infrared thermometer, the pan surface should be around 375°F. Add 1 tablespoon olive oil and swirl to coat the pan.

Add the shrimp in a single layer. Cook for 1 to 2 minutes on the first side, then flip and cook for 1 to 2 minutes more, just until the shrimp are opaque, lightly golden in spots, and register 145°F in the thickest part. Transfer the shrimp to a clean plate. They will finish gently in the skillet later, so avoid overcooking them at this stage.

Step 3: Make the garlicky chili oil

Reduce the heat to medium, about a 325°F pan surface if measuring. Add the remaining 2 tablespoons olive oil to the same skillet. Add the sliced garlic and crushed red pepper flakes. Cook for 30 to 45 seconds, stirring constantly, until the garlic smells fragrant and just begins to turn pale golden at the edges.

Do not let the garlic brown deeply; browned garlic can become bitter. If it starts coloring too quickly, remove the skillet from the heat for 15 seconds and keep stirring.

Step 4: Soften the tomatoes

Add the halved cherry tomatoes, the remaining 1/4 teaspoon fine sea salt, and the remaining 1/4 teaspoon black pepper. Stir to coat the tomatoes in the garlicky oil. Cook for 3 minutes, stirring occasionally, until the tomatoes begin to soften, wrinkle, and release some of their juices.

Use the back of a spoon to gently press a few tomatoes so their juices mix with the olive oil and garlic. This creates the base of the light skillet sauce.

Step 5: Add the beans and simmer

Stir in the drained and rinsed cannellini beans, 1/2 cup low-sodium broth, and 1 tablespoon lemon zest. Bring the mixture to a gentle simmer over medium heat and cook for 4 minutes, stirring once or twice.

For a creamier texture, lightly mash about 1/4 cup of the beans against the side of the skillet with a wooden spoon. The mashed beans will thicken the lemony garlic broth without needing cream or flour.

Step 6: Wilt the spinach

Add the baby spinach by the handful, folding it into the beans and tomatoes as it wilts. Cook for 1 to 2 minutes, just until the spinach turns bright green and tender. If the skillet looks dry at any point, add 1 to 2 tablespoons more broth or water.

Step 7: Finish with shrimp, lemon, and parsley

Return the shrimp and any accumulated juices from the plate to the skillet. Cook for 1 minute, stirring gently, until the shrimp are warmed through and coated in the garlicky bean mixture.

Turn off the heat. Stir in 3 tablespoons fresh lemon juice and 1/2 cup chopped parsley. Taste and adjust with a small pinch of salt, more lemon juice, or extra chili flakes if desired. Serve warm, with lemon wedges and crusty bread, pita, rice, or couscous if you want something to soak up the pan juices.

Pro Tips

• Dry shrimp sear better: Excess moisture prevents browning, so pat the shrimp dry before seasoning.
• Cook garlic gently: Garlic should smell sweet and fragrant, not sharp or burnt. Keep the heat at medium once the garlic goes in.
• Do not overcook the shrimp: Shrimp cook fast. Remove them from the skillet as soon as they are opaque and 145°F, then return them briefly at the end.
• Rinse the beans: Rinsing canned beans removes excess starch and salt, giving the final dish a cleaner flavor.
• Add lemon off the heat: Fresh lemon juice tastes brightest when stirred in after cooking.

Variations

• Feta and olive skillet: Finish with 1/3 cup crumbled feta and 1/4 cup chopped Kalamata olives for a saltier Greek-inspired version.
• Extra saucy version: Increase the broth to 3/4 cup and mash 1/2 cup of the beans for a creamier, spoonable skillet.
• Greens swap: Use chopped kale or Swiss chard instead of spinach. Add it with the beans and simmer for 5 to 6 minutes so it has time to soften.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat for 3 to 5 minutes with a splash of broth or water, just until warmed through. Avoid boiling during reheating, as shrimp can become rubbery.

For make-ahead prep, thaw and peel the shrimp, drain and rinse the beans, halve the tomatoes, chop the parsley, and slice the garlic up to 24 hours in advance. Store each component separately in the refrigerator. For the best texture, cook the shrimp and assemble the skillet right before serving. Freezing is not recommended because the shrimp can toughen and the spinach can become watery after thawing.

Nutrition (per serving)

Calories: 438 kcal | Carbs: 37g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Fiber: 10g | Sugar: 5g | Sodium: 820mg | Cholesterol: 183mg