This tasty recipe from Bon Appétit is hearty and very easy to make. It is a great meal for a chilly night.
Below is the modified recipe for garlic shrimp with white beans and tomatoes. (The original recipe from Bon Appétit can be found here.)
- 4 tablespoons olive oil, divided
- 4 garlic cloves, minced, divided
- 1 tablespoon red pepper flakes
- 1 bay leaf,
- 1 15-ounce can diced tomatoes
- Kosher salt, freshly ground pepper
- 1 tablespoon tomato paste (I prefer San Marzano tomato paste)
- 2 15-ounce cans beans (cannellini or chickpeas), rinsed, drained
- 1 cup low-sodium chicken or vegetable broth
- 3/4 pound medium shrimp, peeled, deveined
- 1 teaspoon paprika
- 2 tablespoons chopped flat-leaf parsley
- Shaved Parmesan (optional)
- Grilled or toasted bread
Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat. Add 2 garlic cloves, red peppers, and bay leaf and cook, stirring constantly, just until fragrant for 1–2 minutes (do not allow garlic to burn). Add one can of tomatoes and season with salt and pepper. Cook and stir for about 8-10 minutes.
Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3–4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 6–9 minutes. Season to taste with salt and pepper.
Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
Broil until shrimp are golden and cooked through, about 3 minutes. Garnish with parsley. Top with freshly shaved Parmesan (optional). Serve with grilled or toasted bread.
Note: The original recipe called for cannellini beans but the grocery store didn’t have them – chickpeas worked great.
I added a splash of red wine while I was cooking the tomatoes. It wasn’t necessary, but it certainly didn’t hurt!