15-Minute Tuscan White Beans with Shrimp, Spinach and Feta is a quick one-pan skillet dinner packed with protein and fiber, perfect for busy weeknights.
Shrimp and White Beans
This easy shrimp and white beans recipe uses ingredients that pack a punch. A touch of balsamic vinegar, fresh sage, and crumbled feta give this dish a flavor boost without adding salt. I think you will love this one-pan dish. It’s lean, high-fiber, high-protein, and quick to make!
Why This Recipe Works
This white beans and shrimp recipe uses simple ingredients that cook quickly. Canned Italian cannellini beans, shrimp, and spinach come together in just a few minutes, making this protein-rich dinner a go-to when I’m craving something light yet warm and comforting.
- Convenient: This one-pan dish cooks in just 15 minutes.
- Heart-healthy: Flavorful without added salt.
- High in protein: Shrimp and beans are excellent sources of lean protein.
Ingredients You’ll Need
This shrimp and beans recipe, with no- or low-sodium ingredients, is great for anyone watching their sodium intake. See the recipe card below for the exact measurements.
- Olive Oil to cook the shrimp and onions in
- Shrimp: Peel and devein large shrimp, or, better yet, buy them ready-to-go from the grocery store to save time. If you buy frozen shrimp, thaw them in the fridge the day before. If you forget, place them in an airtight container and submerge them in a large bowl of cold water for 30 minutes. If they’re still frozen, pour out the water, refill the bowl with fresh water, and repeat.
- Aromatics: Chopped onion and minced garlic
- Fresh Sage has a strong, earthy flavor that complements the shrimp and beans.
- Balsamic Vinegar adds richness and tanginess.
- Chicken Broth: The beans and spinach simmer in the broth for a few minutes until the spinach wilts. Choose low-sodium broth to keep the salt in check.
- Canned Cannellini Beans are white kidney beans, also known as Italian white beans. I like Eden’s no-salt-added cannellini beans.
- Baby Spinach for extra iron, vitamin C, and protein
- Feta Cheese is a creamy, salty ingredient. Buy reduced-fat if you can find it, but regular feta works, too.
How to Make Shrimp and White Beans
Pat the shrimp dry with paper towels before adding them to the hot pan to help them sear and develop a crust. See the recipe card at the bottom for printable directions.
- Cook the shrimp in a large nonstick skillet over medium-high heat for a few minutes, until opaque. Then remove the shrimp from the pan.
- Sauté the aromatics: Add the onions, garlic, and sage to the pan and cook until the onions turn golden.
- Add the liquid ingredients: Stir in the balsamic and cook for 30 seconds. Then pour in the broth and bring it to a boil.
- Cook the beans and spinach until the spinach wilts.
- Finishing touches: Stir in the shrimp and top with feta.
Variations
- Allergic to shrimp? Try it with diced chicken breasts or thighs, or with sliced chicken sausage. If you use chicken, it’ll take longer to cook than shrimp. Check that it’s cooked through in the center before removing it from the pan.
- Onion: Substitute a red onion or shallot.
- Not a fan of sage? Use fresh or dried thyme or oregano. Italian seasoning works, too.
- Broth options: Use vegetable broth, water with Better Than Bouillon, or chicken bone broth.
- Swap cannellini beans for navy or Great Northern beans. You could also add a second can to stretch the recipe and make it more filling.
- Greens: Replace spinach with kale, Swiss chard, or escarole. If you’re using a heartier green like kale, you may need to cook it for a couple of extra minutes.
- Add other vegetables: Sliced grape or cherry tomatoes or mushrooms would be delicious. Sauté them with the onions.
- Make it spicy: Sprinkle in some crushed red pepper flakes.
- Cheese: Sub parmesan or mozzarella, or omit it to keep it dairy-free.
- Flavor boosters: Add capers, kalamata olives, or lemon zest.
5
16 mins
2
1 d 5 hrs
4
52 mins
4
20 mins
Storage
- Refrigerate shrimp and white beans for up to 3 days.
- Reheat leftovers in the microwave until warm.
More Shrimp Recipes You’ll Love
For more dinner ideas using shrimp, check out my Seafood Recipes collection, plus these five delicious shrimp recipes to inspire your next meal!
Yield: servings
Serving Size: 1 /4th
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Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp with a pinch of salt until just opaque, about 2 to 3 minutes. Transfer to a plate.
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Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden.
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Stir in vinegar and cook 30 seconds. Add broth, bring to a boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes.
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Remove from heat and stir in shrimp. Top with feta cheese and divide in 4 bowls.
Last Step:
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Serving: 1 /4th, Calories: 273 kcal, Carbohydrates: 30.5 g, Protein: 27 g, Fat: 5 g, Saturated Fat: 1.5 g, Cholesterol: 146.5 mg, Sodium: 1183 mg, Fiber: 6.5 g, Sugar: 3 g
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