Creamy Garlic Shrimp with Spinach & White Beans

Ingredients

1 ½ lb (680 g) shrimp, peeled and deveined

2 tbsp olive oil (or butter)

4 cloves garlic, minced

½ tsp crushed red pepper flakes (optional, adjust to taste)

1 small shallot (or ½ onion), finely diced

1 cup canned white beans (cannellini or navy beans), rinsed and drained

2 cups fresh spinach (or baby kale)

½ cup heavy cream (or coconut cream for a lighter/dairy-free option)

½ cup chicken or vegetable broth

¼ cup grated Parmesan cheese (optional but rich)

Juice of ½ lemon

Salt & black pepper to taste

Fresh parsley, chopped (for garnish)

Cooked rice, for serving

Directions

Pat shrimp dry and season lightly with salt and pepper.
In a large skillet over medium heat, warm olive oil. Add shallot and sauté for 2–3 minutes until translucent. Add garlic and red pepper flakes; cook another 30 seconds until fragrant.
Add shrimp to the skillet in a single layer. Cook 1–2 minutes per side, just until pink and opaque. Remove and set aside.
Pour in broth and scrape up any brown bits from the pan. Stir in the beans and let them simmer for 2–3 minutes to soften slightly.
Add the cream and Parmesan, stirring until smooth and slightly thickened.
Add spinach and stir until wilted. Return shrimp to the pan and toss to coat.
Squeeze in lemon juice, adjust seasoning, and let it all simmer together 1–2 minutes.
Spoon over warm rice. Top with parsley and a little extra lemon zest or Parmesan if desired.

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