Shrimp with Cannellini Beans & Rosemary
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 tablespoons extra virgin olive oil1 clove garlic, minced3 tablespoons chopped fresh parsley (preferably flat-leaf)2 teaspoons chopped fresh rosemary or sage1 pound medium shrimp, peeled and deveined2 cups cooked (canned) cannellini beanssalt, to tastefreshly ground black pepper1/2 cup 99% fat-free chicken broth, fish broth or bottled clam broth*
Makes 4 1-1/2 cup servings.
1. Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the garlic, 2 tablespoons of the parsley and the rosemary and cook over medium heat until fragrant but not brown, about 1 minute. Stir in the shrimp, beans, salt and pepper and cook for 1 minute. Add the broth and simmer until the shrimp are firm, pink and cooked, 2 to 3 minutes more. Correct the seasoning, adding salt and pepper to taste.
2. Drizzle the remaining olive oil over the shrimp and beans, sprinkle with the remaining parsley, and serve immediately.
*Nutrition information was calculated using chicken broth.
Number of Servings: 4
Recipe submitted by SparkPeople user SEATTLEMOM41.
1. Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the garlic, 2 tablespoons of the parsley and the rosemary and cook over medium heat until fragrant but not brown, about 1 minute. Stir in the shrimp, beans, salt and pepper and cook for 1 minute. Add the broth and simmer until the shrimp are firm, pink and cooked, 2 to 3 minutes more. Correct the seasoning, adding salt and pepper to taste.
2. Drizzle the remaining olive oil over the shrimp and beans, sprinkle with the remaining parsley, and serve immediately.
*Nutrition information was calculated using chicken broth.
Number of Servings: 4
Recipe submitted by SparkPeople user SEATTLEMOM41.
Nutritional Info Amount Per Serving
- Calories: 268.3
- Total Fat: 7.8 g
- Cholesterol: 172.3 mg
- Sodium: 500.9 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 5.2 g
- Protein: 28.2 g
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