Description
A vibrant and healthy Tuscan-inspired dish featuring tender shrimp, creamy cannellini beans, fresh spinach, and tangy feta cheese, simmered together with aromatic garlic, sage, and balsamic vinegar for a quick and satisfying meal.
Ingredients
Seafood
- 1 lb large shrimp (peeled and deveined, weight after peeling)
Produce
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 teaspoons chopped fresh sage
- 5 cups baby spinach
Pantry
- 2 teaspoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ cup low sodium chicken broth
- 15 oz can cannellini beans (no-salt added, rinsed and drained)
- Salt (to taste)
Dairy
- 1 ½ oz feta cheese (crumbled)
Instructions
- Cook Shrimp: Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add the peeled and deveined shrimp along with a pinch of salt. Cook them just until they turn opaque, about 2 to 3 minutes, then transfer the shrimp to a plate and set aside.
- Sauté Aromatics: In the same skillet, heat the remaining 1 teaspoon of olive oil over medium-high heat. Add the chopped onion, minced garlic, and chopped fresh sage. Cook them together for about 4 minutes, stirring occasionally until the onion turns golden and fragrant.
- Deglaze and Simmer: Stir in the balsamic vinegar and cook for 30 seconds to deglaze the pan. Pour in the low sodium chicken broth and bring the mixture to a boil. Let it cook for 2 minutes to concentrate the flavors.
- Add Beans and Spinach: Stir in the rinsed cannellini beans and baby spinach. Cook for an additional 2 to 3 minutes until the spinach wilts and the beans are warmed through.
- Finish and Serve: Remove the skillet from heat and gently stir in the cooked shrimp. Top the dish with crumbled feta cheese and divide into 4 bowls for serving.
Notes
- Use no-salt added beans and low sodium broth to control sodium content.
- Fresh sage adds authentic flavor, but dried sage can be substituted if needed (use 1 teaspoon dried).
- For extra herb flavor, garnish with fresh parsley or basil.
- Serve with crusty bread or over cooked quinoa or rice for a heartier meal.
- This dish can be made with chicken or turkey instead of shrimp for variation.
- Leftovers can be refrigerated and enjoyed within 2 days.
