Description

A light yet hearty stew made with tender shrimp, creamy white beans, and a bright lemony broth infused with herbs and garlic. Perfect for a quick and healthy dinner.

Ingredients

1 lb (450g) large shrimp, peeled and deveined
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp crushed red pepper flakes (optional)
1 tsp dried thyme
1 lemon, zested and juiced
2 cans (15 oz each) white beans, drained and rinsed
4 cups low-sodium chicken or vegetable broth
1 cup cherry tomatoes, halved
Salt and black pepper to taste
2 tbsp fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add garlic, red pepper flakes, and thyme; cook for another minute until fragrant.
Stir in the white beans and broth. Bring to a simmer and cook for 10 minutes.
Add cherry tomatoes, lemon zest, and juice. Simmer for 5 minutes more.
Add shrimp and cook until pink and opaque, about 3-4 minutes.
Season with salt and pepper to taste. Stir in fresh parsley just before serving.

Notes

Use vegetable broth for a pescatarian version.
Adjust lemon juice to taste for more or less tanginess.
Serve with crusty bread or over rice for a more filling meal.