By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
621 cal · 35 min
Garlic Shrimp and White Beans
Recipe GLPR7a230f385342e8
A vibrant Spanish-inspired skillet featuring succulent shrimp and creamy white beans simmered in a rich tomato sauce infused with garlic, chile de árbol, and smoked paprika. The shrimp are cooked until golden under the broiler, creating a wonderfully balanced dish that's both comforting and elegant. Finished with fresh parsley and a drizzle of olive oil, this one-pan meal is perfect served alongside crusty grilled bread.
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Ingredients
6 tablespoons olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de árbol
1 bay leaf, preferably fresh
1 1/4 cups chopped fresh tomato
Kosher salt and freshly ground black pepper to taste
1 tablespoon tomato paste
2 cans (15 ounces each) white beans such as cannellini, rinsed and drained
1 cup low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1 teaspoon smoked paprika
2 tablespoons chopped fresh flat-leaf parsley
Grilled bread for serving (optional)
Directions
Preheat your broiler to high. In a large, heavy ovenproof skillet, warm 2 tablespoons of olive oil over medium heat. Add 1 minced garlic clove, the dried chiles de árbol, and the bay leaf. Stir constantly for 1 to 2 minutes until the mixture becomes fragrant—be careful not to let the garlic burn.
Add the chopped tomatoes to the skillet and season generously with salt and pepper. Cook, stirring frequently and breaking down the tomatoes with the back of a wooden spoon, until they completely fall apart and the mixture has a thick consistency, about 5 minutes.
Stir in the tomato paste and continue cooking, stirring constantly, for 3 to 4 minutes until the paste deepens in color and begins to caramelize slightly.
Add the rinsed and drained white beans and chicken broth to the skillet, stirring gently to combine. Bring the mixture to a brisk simmer and let it cook for 3 to 4 minutes until the liquid thickens slightly and flavors meld. Taste and adjust the seasoning with additional salt and pepper as needed.
In a medium bowl, combine the remaining 2 minced garlic cloves, 2 tablespoons of olive oil, the shrimp, and the smoked paprika. Season the shrimp with salt and pepper, then toss gently until they are evenly coated with the oil and spices.
Arrange the seasoned shrimp in a single layer over the bean mixture in the skillet. Place the skillet under the preheated broiler and cook for about 3 minutes, until the shrimp turn golden, opaque, and reach an internal temperature of 165°F.
Remove the skillet from the broiler and drizzle the remaining 2 tablespoons of olive oil over the top. Garnish with fresh chopped parsley. Serve immediately with grilled bread on the side if desired.
Comments
Most ingredients are standard Charlotte-area finds at Harris Teeter or Kroger, though chile de árbol requires a specialty aisle visit or a second stop at ALDI if they don't stock it; skip it and substitute a pinch of cayenne without much loss. At roughly $2.50–$3.00 per serving, the cost is driven by fresh shrimp and canned white beans, both reasonable staples. The 35-minute claim holds if you buy pre-minced garlic and canned beans, but fresh garlic prep and deglazing add another five to ten minutes in a real kitchen. It's a straightforward weeknight braise that reheats well and feeds a family without fussiness, though it benefits from bread to soak up the broth and a final scatter of fresh parsley, not just a dump of dried.
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