Shrimp Skillet with Tomato & Beans

Name: Shrimp Skillet with Tomato & Beans
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp. olive oil; 1 pint cherry tomatoes (about 2 cups), halved; 3 cloves garlic, minced; 1/2 tsp. Aleppo pepper (or 1/4 teaspoon red pepper flakes); 1/4 cup dry white white; 2 (15-ounce) cans white beans, drained and rinsed; 1 pound kosher salt; 1/4 cup uncooked peeled and deveined medium shrimp; coarsely chopped fresh parsley leaves

Heat the oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sauté until they begin to blister and soften, about 2 minutes. Add the garlic and Aleppo pepper and saut…

Cook30 min
Total30 min
Serves4
LevelIntermediate

Lunch Dairy-Free Gluten-Free High-Protein Pescatarian Mediterranean

Ingredients

2 tbsp. olive oil
1 pint cherry tomatoes (about 2 cups), halved
3 cloves garlic, minced
1/2 tsp. Aleppo pepper (or 1/4 teaspoon red pepper flakes)
1/4 cup dry white white
2 (15-ounce) cans white beans, drained and rinsed
1 pound kosher salt
1/4 cup uncooked peeled and deveined medium shrimp
coarsely chopped fresh parsley leaves

Method

Heat the oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sauté until they begin to blister and soften, about 2 minutes. Add the garlic and Aleppo pepper and sauté until fragrant, about 1 minute more.
Pour in the wine and simmer until the wine has reduced by half, about 1 minute. Stir in the beans, reduce the heat to medium-low, and season the mixture with salt as needed.
Add in the shrimp and gently toss to combine. Cover and cook until the shrimp are opaque and just cooked through, 3 to 4 minutes. Sprinkle with the parsley and serve immediately. This recipe is best eaten immediately, as it does not keep well.