Spicy Garlic Shrimp with White Beans & Tomatoes (Gluten Free)

Shrimp white beans


  • 1 lb medium shrimp, peeled, deveined and tails removed
  • 3 tbsp olive oil, divided
  • 1 tsp paprika
  • 3 cloves garlic, minced and divided
  • 3/4 tsp hot red pepper flakes
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 tbsp tomato paste
  • 1 C reduced-sodium chicken broth
  • 2 (15 oz) cans white beans, drained
  • 1/4 C fresh parsley, chopped
  • Heat a large skillet over medium-high heat. Add shrimp, 1 tablespoon olive oil and paprika. Stir to evenly coat shrimp. Saute for 2 minutes. Add 2 cloves of minced garlic and cook for another minute. Remove shrimp to a heat safe bowl and set aside.
  • Return skillet back to heat and add 2 tablespoons olive oil, pepper flakes, and remaining garlic. Cook until garlic turns light golden brown. Add tomatoes and tomato paste. Cook until most of the liquid evaporates and tomato mixture darkens, about 4 minutes.
  • Add beans and broth. Simmer for 10 minutes or until mixture reaches the consistency of a thick stew.
  • Stir in parley and previously set aside shrimp. Cook until shrimp is heated through.
  • Serve immediately.



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