The Cannellini Bean Marries the Pink Shrimp Longmeadow Farm

Experience the rustic elegance of "The Cannellini Bean Marries the Pink Shrimp Longmeadow Farm," a one-skillet wonder that brings together tender cannellini beans, plump pink shrimp, and a medley of Mediterranean-inspired flavors. Sautéed garlic, shallots, and fresh rosemary infuse the dish with aromatic depth, while a splash of dry white wine and juicy cherry tomatoes create a vibrant, light sauce. Finished with baby spinach, a burst of citrus from fresh lemon, and a sprinkle of parsley, this wholesome recipe is both comforting and fresh. Perfect for a quick weeknight dinner, it’s ready in just 35 minutes and pairs beautifully with a rustic baguette. Elevate your seafood game with this easy, flavorful dish that’s as satisfying as it is stunning! Keywords: cannellini beans, pink shrimp, Mediterranean skillet, quick dinner, seafood recipe, healthy and flavorful.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Cannellini beans (cooked, drained and rinsed if using canned)
• 300 grams Large pink shrimp (peeled and deveined)
• 3 cloves Garlic cloves (minced)
• 2 small Shallots (finely chopped)
• 150 grams Cherry tomatoes (halved)
• 3 tablespoons Extra virgin olive oil
• 2 teaspoons Fresh rosemary (chopped)
• 2 tablespoons Fresh parsley (chopped)
• 100 milliliters Dry white wine
• 1 large Lemon (juiced and zested)
• 0.5 teaspoons Crushed red pepper flakes
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper (freshly ground)
• 100 grams Baby spinach leaves
• 1 loaf Rustic baguette (optional, for serving)

Directions

Step 1

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and chopped shallots, sautéing until fragrant and softened, about 2-3 minutes.

Step 2

2. Stir in the fresh rosemary, crushed red pepper flakes, and cook for another 30 seconds to bloom their flavor.

Step 3

3. Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Step 4

4. Pour in the white wine and bring it to a gentle simmer, allowing it to reduce slightly for 2-3 minutes.

Step 5

5. Add the cannellini beans to the skillet, stirring to coat them in the flavorful sauce. Allow them to warm through for 2 minutes.

Step 6

6. Push the beans mixture to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side. Place the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque.

Step 7

7. Combine the shrimp with the beans and stir in the baby spinach leaves, cooking just enough for the spinach to wilt gently, about 1-2 minutes.

Step 8

8. Remove the skillet from heat and stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and black pepper to taste.

Step 9

9. Serve warm with slices of rustic baguette, if desired, to soak up the flavorful sauce.

Nutrition Facts

Serving size	(1518.0g)

Amount per serving	% Daily Value*
Calories	2063.8

Total Fat 49.0g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat g
Cholesterol 567mg	0%
Sodium 4304.5mg	0%
Total Carbohydrate 272.3g	0%
Dietary Fiber 39.3g	0%
Total Sugars 13.4g
Protein 134.3g	0%

Vitamin D 456IU	0%
Calcium 640.0mg	0%
Iron 20.5mg	0%
Potassium 3808.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 26.0%

Carbs: 52.7%