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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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