Garlic Butter Shrimp and White Bean Skillet

• 1 pound large shrimp, peeled and deveined
• 1 15-ounce can white beans, drained and rinsed
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 cup chicken broth
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat 2 tablespoons of butter in a large skillet over medium heat.
2. 2 Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in smoked paprika and red pepper flakes, cooking for another 30 seconds.
4. 4 Add shrimp to the skillet, cooking for 2 minutes per side or until pink and opaque.
5. 5 Stir in the white beans and chicken broth, letting the mixture simmer for 5 minutes.
6. 6 Season with salt and pepper to taste.
7. 7 Remove from heat and stir in the remaining tablespoon of butter until melted and sauce is glossy.
8. 8 Garnish with chopped parsley before serving.

Equipment

• Large skillet

Variations

• Add a splash of white wine to the skillet for a richer flavor.
• Substitute shrimp with scallops for a luxurious twist.

Substitutions

• Use olive oil in place of butter for a dairy-free option.
• Substitute white beans with cannellini beans if preferred.

Pairings

• A glass of crisp Sauvignon Blanc complements the flavors beautifully.
• Add a squeeze of lemon for a zesty kick.

Nutrition

Tips

• For extra flavor, marinate the shrimp in a bit of lemon juice and olive oil for 15 minutes before cooking.
• Ensure shrimp are cooked through but still tender by not overcooking them.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: This dish does not freeze well due to the texture of the shrimp and beans.

Serving Suggestions

• Serve with a side of crusty bread to soak up the delicious sauce.
• Pairs wonderfully with a fresh green salad.

FAQ