Tuscan White Bean Shrimp Stew

Cannellini beans, sweet briny shrimp (or scallops), and fruity olive oil come together to create a flavorful, satisfying meal in a matter of minutes.

• 8 ounces spot shrimp, side-striped shrimp, or medium Gulf shrimp, peeled and deveined

• 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

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.

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.

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.

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.

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.

Sweet and briny pitted and coarsely chopped Castelvetrano olives can be swapped for the artichokes. 

This dish works well with scallops in place of the shrimp, though they need another 2 minutes or so of cook time.