Ingredients
Equipment
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Method
- Peel and devein the shrimp if needed, pat them very dry with paper towels, and season with half the salt and pepper. Drain and rinse the beans in a colander. Mince the garlic and halve the tomatoes.
- Heat 2 tbsp of the olive oil in a large skillet over medium high. Add the shrimp in a single layer and cook about 90 seconds per side, until pink and curled into a C shape. Transfer to a plate.
- Lower the heat to medium and add the remaining 1 tbsp oil, the garlic, red pepper flakes, and oregano. Stir for 30 seconds until fragrant; do not let the garlic brown.
- Add the cherry tomatoes and cook 2 minutes until they start to soften and split.
- Add the rinsed beans, broth, lemon zest, and the remaining salt and pepper. Simmer 4 to 5 minutes, mashing a few beans against the side of the pan with your spoon to thicken the sauce.
- Add the spinach in handfuls, stirring until it wilts, about 1 to 2 minutes.
- Return the shrimp and any juices to the skillet. Add the lemon juice and stir for 1 minute, just until the shrimp are warmed through.
- Take the pan off the heat, scatter with parsley, and serve in shallow bowls with extra lemon on the side.
Nutrition
Notes
Rinsing the canned beans and using low sodium broth keeps the sodium reasonable; for the lowest sodium version, use home-cooked beans. Leftovers keep 3 days in the fridge and reheat best on the stove. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.