Lemon-Garlic Shrimp With White Beans

A bright, one-pan supper with tender shrimp, creamy beans and a lemony broth made for dipping bread. Keep the heat gentle once the shrimp go in, and add the lemon at the end for a fresh finish.

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 4 servings

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Ingredients

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3 tablespoons olive oil
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes
1 cup cherry tomatoes, halved
2 (15-ounce) cans cannellini beans, drained and rinsed
¾ cup low-sodium vegetable broth
1 pound large shrimp, peeled and deveined
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
¼ cup chopped flat-leaf parsley
Crusty bread and lemon wedges, for serving

Preparation

Build the base. Warm the olive oil in a large skillet over medium heat. Add the garlic and red-pepper flakes and stir for about 1 minute, until fragrant but not browned. Add the tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften.
Simmer the beans. Stir in the beans and broth. Bring to a gentle simmer and cook for 4 to 5 minutes. Mash a spoonful of beans against the side of the pan to lightly thicken the broth.
Cook the shrimp. Season the shrimp with the salt and black pepper. Nestle them into the beans in a single layer. Simmer gently for about 3 to 5 minutes, turning once, until the shrimp are opaque and firm throughout. Add a splash of water if the pan becomes dry.
Finish and serve. Remove the skillet from the heat. Stir in the lemon zest, lemon juice and parsley. Taste and adjust the salt. Spoon into shallow bowls and serve with bread and lemon wedges.

Cook’s notes

Drain and rinse the canned beans before you start. Pat the shrimp dry so excess water does not dilute the broth. For a milder dish, omit the red-pepper flakes.

Original demonstration recipe; not kitchen-tested. Image is an AI-generated illustration.

Let’s cook, step by step

Four simple stages, with what you need right beside each instruction.

Build the base

Warm the olive oil in a large skillet over medium heat. Add the garlic and red-pepper flakes and stir for about 1 minute, until fragrant but not browned. Add the tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften.

For this step

3 tablespoons olive oil
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes
1 cup cherry tomatoes, halved

Sliced garlic and halved cherry tomatoes gently sizzling in olive oil in an ivory enamel skillet, before any beans or shrimp are added.

Simmer the beans

Stir in the beans and broth. Bring to a gentle simmer and cook for 4 to 5 minutes. Mash a spoonful of beans against the side of the pan to lightly thicken the broth.

For this step

2 (15-ounce) cans cannellini beans, drained and rinsed
¾ cup low-sodium vegetable broth

Cannellini beans and softened cherry tomatoes simmering in pale broth in an ivory enamel skillet. Wooden spoon mashing a few beans against the pan. No shrimp yet.

Cook the shrimp

Season the shrimp with the salt and black pepper. Nestle them into the beans in a single layer. Simmer gently for about 3 to 5 minutes, turning once, until the shrimp are opaque and firm throughout. Add a splash of water if the pan becomes dry.

For this step

1 pound large shrimp, peeled and deveined
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper

Pink opaque cooked shrimp nestled in white cannellini beans and cherry tomatoes in an ivory enamel skillet with light broth. No garnish yet.

Finish and serve

Remove the skillet from the heat. Stir in the lemon zest, lemon juice and parsley. Taste and adjust the salt. Spoon into shallow bowls and serve with bread and lemon wedges.

For this step