Description
This 20-minute skillet dinner will become a weeknight star! With shrimp, creamy white beans, cherry tomatoes and spinach it’s the perfect dish to serve over rice or pasta.
Ingredients
Scale
- 1 lb medium peeled and deveined uncooked shrimp
- 3 tbsp olive oil, divided
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp red chili flakes, divided
- 3/4 tsp salt, divided
- 1 pint cherry or grape tomatoes
- 2 cloves garlic, mincecd
- 3 cups baby spinach
- 1 can of white beans like kidney or cannellini, drained and rinsed
- Parsley, for serving
- Lemon, for serving
Instructions
- In a medium bowl, whisk 1 tbsp of olive oil with oregano, paprika, garlic powder, ¼ tsp chili flakes and ¼ tsp of salt, add shrimp, toss to coat, and set aside.
- Heat 1 tbsp of oil over medium heat, in a medium saute pan. Add shrimp and cook for 1-2 minutes per side or until almost fully cooked and opaque. Remove from pan and set aside.
- Add remaining tablespoon of olive oil and heat over medium-high heat until glistening. Add cherry tomatoes and season with ¼ tsp of salt and ¼ tsp of chili flakes. Cook, stirring occasionally, until the skins start to blister and pop, about 2-4 minutes.
- Add garlic, spinach, and remaining ¼ tsp of salt. Cook another 2 minutes, stirring frequently, until the spinach has wilted and the garlic is very fragrant.
- Add beans and return shrimp to skillet. Serve with parsley and lemon.