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–+ servings
citrusy shrimp bean stew

Lemony Shrimp and Bean Stew

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 large skillet
  • 1 Cutting board
  • 1 sharp knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 can (15 ounces) cannellini beans drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 lemon zest and juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and red pepper flakes, cooking for an additional 1 minute.
  • Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
  • Stir in the cannellini beans and chicken broth, bringing the mixture to a gentle simmer.
  • Add lemon zest and juice, salt, and black pepper, stirring to combine.
  • Let the stew simmer for about 5 minutes to allow flavors to meld.
  • Remove from heat and sprinkle with chopped parsley.
  • Let the stew rest for 5 minutes before serving.

Notes

When preparing this stew, ensure the shrimp are thoroughly cleaned and deveined to avoid a gritty texture. Adjust the level of red pepper flakes to suit your spice preference, and consider serving with crusty bread for a complete meal.
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