Cannellini beans, sweet briny shrimp (or scallops), and fruity olive oil come together to create a flavorful, satisfying meal in a matter of minutes.
Ingredients
8 ounces spot shrimp, side-striped shrimp, or medium Gulf shrimp, peeled and deveined Available in Our Premium Subscription Box
1 garlic clove, peeled and grated
½ teaspoon smoked or sweet paprika
¼ cup extra virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1½ teaspoons finely chopped fresh rosemary
2 scallions, white and green parts, thinly sliced
One 15-ounce can cannellini beans, drained and rinsed
½ cup chicken, seafood, or vegetable broth
½ cup marinated artichokes, drained, lightly patted dry with paper towels, and coarsely chopped (optional)
2 packed cups baby spinach
Lemon wedges, for squeezing over
Crusty bread for serving
Directions
Prep the Shrimp
In a medium bowl, combine the shrimp, garlic, paprika, 2 tablespoons oil, and a pinch each of salt and pepper. Toss to evenly coat the shrimp.
Sauté the Shrimp
Heat a cast-iron skillet over medium heat until hot. Add the shrimp, scraping any additional marinade from the bowl into the skillet, and cook, turning once, until curled and lightly browned, 3 to 4 minutes. Transfer the shrimp to a plate.
Build the Stew
Add the remaining oil to the skillet along with the rosemary and the scallions and cook, stirring, until fragrant, about 1 minute. Add the beans, broth, and artichokes, then season lightly with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the liquid is slightly reduced, about 5 minutes.
Finish and Serve
Add the spinach and cook just until wilted but still bright green. Stir in the shrimp and any accumulated juices. Divide the stew between two shallow bowls and drizzle with olive oil. Serve with lemon wedges for squeezing and crusty bread for dipping.
Pro Tips
Pair it Up
The bold flavors of garlic, rosemary, and artichokes lend themselves towards a medium-bodied white with a bit of acid such as grüner veltliner, Sancerre, sauvignon blanc, or a white Bordeaux.
Spice it Up
Sweet and briny pitted and coarsely chopped Castelvetrano olives can be swapped for the artichokes.
