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Garlic Butter Shrimp and White Bean Skillet with Lemon

Garlic butter shrimp and white bean skillet brings tender shrimp and creamy cannellini beans together in a lemony 12-inch skillet. Garlic, parsley, and a little red pepper add flavor to this quick stovetop dinner.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb shrimp large, peeled and deveined; thawed if frozen
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 0.33 cup low-sodium chicken broth
  • 1 lemon zested and juiced
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Season the shrimp with the salt and black pepper, then cook in batches in a single layer for 1 to 2 minutes per side, until opaque and 145°F; transfer to a plate.
  3. Reduce the heat to medium and melt the butter in the skillet.
  4. Add the garlic and red pepper flakes and cook for about 30 seconds, stirring, until fragrant.
  5. Stir in the cannellini beans and chicken broth, and simmer for 3 to 4 minutes, stirring occasionally, until the beans are hot and the broth has reduced slightly.
  6. Return the shrimp and any accumulated juices to the skillet, then stir in the lemon zest, lemon juice, and parsley.
  7. Cook for about 1 minute, until the shrimp are hot, and serve.

Notes

For tender shrimp, cook just until opaque and 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp texture can suffer. For a dairy-free option, replace the butter with olive oil.