Shrimp with Tomatoes, White Beans and Spinach
Servings: 5 -6
Ingredients
- 2 Tablespoons unrefined cold-pressed extra virgin olive oil
- 6 medium cloves of garlic finely chopped
- 1 pound fresh tomatoes peeled, seeded and diced (or canned, drained)
- ¼ teaspoon red pepper flakes
- 2 Tablespoons chopped fresh flat-leaf parsley
- sea salt
- ½ cup dry white wine
- 1 ½ pounds large shrimp peeled and deveined
- 1 ½ cups cooked cannellini beans or 1 15-ounce can drained and rinsed
- 2 cups baby spinach leaves
- Freshly ground pepper to taste
Instructions
- Heat the oil over medium heat in a large skillet. Add the garlic and cook just until fragrant, less than a minute. Stir in the tomatoes, red pepper flakes, parsley and a few healthy pinches of salt. Cook for 2 minutes.
- Add the wine and bring to a simmer. Add the shrimp and cook, turning, until opaque throughout, 3 to 5 minutes. Stir in the beans, spinach and a few grinds of black pepper. Cook until everything is heated through and spinach is wilted. Season with salt and pepper to taste. Delicious served over rice, millet, polenta or pasta.
Notes
Great Northern beans can be subbed for the cannellini.