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Active Time
15 minutes
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Total Time
20 minutes
This one-pot meal, developed for our#cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with garlic toast.
Ingredients
Serves 2
Step 1
Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1–2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
Step 2
Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.
How would you rate Shrimp with Herby White Beans and Tomatoes?
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Reviews (72)
Back to TopSimple, easy delicious made as is. I typically add the shrimp a few minutes after the tomatoes, along with a bit of white wine or whatever pale ale is helping me make dinner and poach the shrimp poach. Beans and pesto get dropped for the last few minutes. Good stuff.
Jeff
Astoria, OR
12/12/2022
I used the framework of this recipe as a jumping off point and it was delicious. I used garbanzo beans, added some leftover grated parmesan, lots of fresh basil. Adding this recipe to my list of pantry-friendly, make-in-a-pinch dishes.
Jennie Phipps
Punta Gorda, FL
6/13/2022
Yum! I've tried this recipe as written, without the shrimp, and over rice, and all variations have been delicious. This is a recipe that I will keep coming back to.
Lily
Medford, MA
1/19/2022
我根据我的想法和做了一些更改as the reviews. First added some hot italian sausage. Then sautéed garlic and anchovies, in addition to the shallots, in the oil from the sausage. Instead of water I added red wine. Also included a head of tuscan kale when I added the beans and pesto. With those changes I thought the dish was quite tasty.
rts1
New York
6/4/2021
我的女ife enjoyed it greatly. I am noncommittal. I very much need to say that my enjoyment would've gone up tremendously I think with the garlic bread on the side which I did not cook. Diet. So there's a caveat to my disinterest.
MichaelATX
4/6/2021
We love this recipe and have made it numerous times! I sauté andouille first and it adds a lot of flavor to the dish. Wasn’t sure about the mint in the garlic sauce but ended up loving it. I prefer grilled shrimp which gives this dish another great layer of flavor and serve it with grilled bread.
jamienh121164
Oregon
1/16/2021
I stuffed myself to the point of pain because of this meal. The green sauce was underwhelming on its own but when added to the rest of the meal it really shined. I will definitely make this again!
ShallowRiver23
Texas
10/22/2020
Delicious! Followed advice and added garlic in with the shallot and made shrimp stock with shells to replace the water also cooked the shrimp in the same pan as it all simmered. Had some kale on the way out and threw that in at the end as well. I used my own basil -- made of beet tops with lots of citrus. I'm sure it would be great with addition / substitution of sausage. Didn't have bread with it this time but wont make that mistake again -- so much goodness to mop up! Adding this to the heavy rotation.
kepearson9
Denver, CO
7/11/2020
Have made this a few times over the past year and its never done me wrong. Definitely a good go to for a comforting quarantine meal too!
Trashpanda420
San Diego, California
4/28/2020
This was wonderful! A Co-Vid keeper! I used fire-roasted canned tomatoes which added some depth; and just because I happen to have a plethora of frozen shrimp, I doubled the amount specified. The toast was perfect to swab up remaining sauce.
cravin
Hampton, NH
4/13/2020
Made this during coronavirus quarantine - great pantry meal! I had relatively low expectations as it sounded so simple and like I'd probably end the meal still hungry, but it was really satisfying and flavorful (not to mention incredibly quick/easy). My pesto was made from garlic scapes which I think added a lot to the flavor.
holcomb44
Louisville, KY
3/31/2020
Love this recipe! I had all the items in my pantry and it was super easy to make. Great when you want something out of the ordinary and also a perfect comfort food replacement.
jacquelineruizios
New York, NY
3/24/2020
Honestly, this was very strange. I will not make it again, as Shrimp Chili is not something that should be attempted, we have decided.
tosca83
Texas
11/2/2019
We've made this twice. the first time I made my standard basil pesto with pecans (not pine nuts). It was very good. Tonight I made the Roasted Garlic Sauce as recommended and we loved it. I worried about the mint as it can be overpowering but it was subtle - to our taste. We could freeze the remaining sauce for a later time but we might just make the whole thing later this week - again. :-)
audidog
PA
9/1/2019
This has become a family favorite! If I don't have the time to make the garlic herb sauce, I just throw all the ingredients in when I add the tomatoes (limiting the garlic to a few cloves instead of a head - of course). Sometimes I add a splash of dry white wine for more "dimension".
ktklim
Michigan
7/8/2019
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