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Garlic Shrimp and White Beans

Updated: Sep 22, 2018

I cannot even count how many times I have shared this recipe with friends. Garlic shrimp and white beans is one of my favorite weeknight meals for so many reasons. Besides the fresh garlic, everything else is either frozen or from a can. This means I can almost always have everything I need for this dinner on hand at any given time. Let's face it, my home is never without garlic.


12 ounces peeled and deveined shrimp (sometimes I leave them whole as pictured, but most often I prefer to chop the raw shrimp into bite-size pieces)

Olive oil (I like California Olive Ranch evoo)

1 can white beans

1 can fire roasted diced tomatoes

4 garlic cloves, minced

1/2 c chicken stock or a teaspoon of chicken base like better than bouillon mixed with 1/2 cup of water

1/2 t kosher salt

1/2 t pepper

1/2 t smoked paprika

1/4 t crushed red pepper

2 T tomato paste (I like the individual pouches of Hunts paste in 2 T portions)

Fresh parsley and french bread or garlic bread for serving (optional)

Mise en place

Drain white beans and rinse under cold water. Mince garlic, divide in half. Peel and devein shrimp and chop into bite-size pieces. Season the shrimp with half the garlic, paprika, salt, and pepper.

Sear shrimp

Heat 2 T olive oil in a large pan over medium-high heat. Add the shrimp and toss until it is just pink, about 1-2 minutes per side. Then transfer to a plate and set aside.

Create sauce

Add 2 T olive oil to the pan and stir in the remaining garlic, and crushed red pepper flakes for 30 seconds. Make space in the middle of the pan and add the tomato paste. Stir this for about a minute, and the paste will turn a darker brick red. Add the can of fire roasted diced tomatoes and the chicken base with water or stock. Scrape up any stuck on bits from the bottom of the pan. Add the beans last. Simmer, stirring every once in a while for 5 minutes and until the mixture thickens slightly.

Prepare your toast or garlic bread.

Finish the meal

Add the shrimp and any liquid that accumulated on the plate back to the beans and tomato mixture. Sprinkle with parsley and serve with the garlic bread.

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