Shrimp, White Bean and Feta Skillet
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 554
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 56
- Dietary Fiber
- 15
- Sugar
- 8
- Protein
- 43
- Cholesterol
- 199
- Sodium
- 1434
- Total: 25 min
- Active: 25 min
Ingredients
2 tablespoons olive oil
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
One 14-ounce can diced tomatoes
8 ounces large shrimp, peeled and deveined, tails removed
One 14-ounce can cannellini beans, drained and rinsed
2 packed cups baby spinach (about 2 1/2 ounces)
1/4 cup crumbled feta cheese
Directions
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just starting to turn brown in some spots, 4 to 5 minutes. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper, and stir until the garlic is softened, about 1 minute.
- Pour in the tomatoes and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes are slightly thickened, 2 to 3 minutes. Add the shrimp and beans and cook, stirring occasionally, until the shrimp just start to turn orange, 2 to 3 minutes. Stir in the spinach and continue cooking, stirring occasionally, until the spinach is just wilted and bright green and the shrimp are cooked through and opaque, 2 to 3 minutes. Remove the skillet from the heat and sprinkle the feta over top. Cover until the cheese is warmed through, 2 to 3 minutes. Serve immediately.