Shrimp with White Beans

I really liked this dish. Ron said he liked it, but he didn’t react really positively. I will definitely make it again and see if he really likes it. : )

Shrimp with White Beans

Prep Time 30 minutes
Servings 4 people


  • 1 pound extra-large shrimp (21-25) peeled and deveined
  • salt and pepper to taste
  • 5 tbsp extra-virgin olive oil
  • 1 red bell pepper finely chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • 2 15 oz cans cannellini beans rinsed
  • 2 cups arugula (I used spinach.) chopped coarsely
  • 2 tbsp nutritional yeast (I added this.)
  • 2 tbsp lemon juice


  • Pat shrimp dry with a paper towel and season it with salt and pepper or herbs of your choice.
  • Heat 1 tbsp. of olive oil in a non-stick pan.
  • Add the shrimp and cook until it is pink. Set aside.
  • Heat remaining 1/4 cup oil in now-empty skillet.
  • Add pepper, onion, garlic, nutritional yeast, and pepper flakes.
  • Cook until the pepper and onion are softened.
  • Add the beans.
  • Add the arugula or spinach and cook down.
  • Add the lemon juice and stir.
  • Serve with crusty bread.


Ron and I are pescatarians. That is a mainly vegetarian diet with seafood added. This recipe would be great even without the shrimp. You could also add a vegan protein substitute.

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