Stewy Shrimp with Tomatoes and White Beans

Prep time: 20 minutes

Total time: 20 minutes

Serves 4

Nothing beats the combination of sautéed garlic and white wine. Add in some tomatoes, shrimp and white beans and you have one irresistible, easy meal.


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4 slices 
French or whole-wheat bread 
4 tablespoons 
extra virgin olive oil 
15-ounce can 
diced tomatoes 
3 cloves 
garlic, finely chopped 
½ cup 
dry white wine, such as pinot grigio 
1½ pounds 
peeled and deveined large shrimp (thawed, if frozen) 
15-ounce can 
cannellini beans, drained and rinsed 
2 cups 
wild arugula 
¼ teaspoon 
red pepper flakes 
1/8 teaspoon 
freshly ground black pepper 
to taste 
kosher salt 


Heat the broiler with the oven rack 4 inches from the top. Drizzle the bread (both sides) with 2 tablespoons of the oil and place on a sheet pan. Broil 1 to 2 minutes per side until toasted.

Drain the tomatoes and reserve the juice for another use. Prepare and measure your ingredients before you start to cook.

Heat the remaining 2 tablespoons oil in a large pot over medium heat. Add the garlic and cook until fragrant (do not let it brown), about 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Pour in the wine and bring to a simmer. Add the shrimp and cook, turning occasionally, until opaque throughout, 3 to 5 minutes.

Stir in the beans, arugula, red pepper and black pepper (6 turns on pepper mill) and cook, stirring, until the beans are heated through and the arugula is wilted. Season to taste with salt. Serve with the toasted bread.



helpful hints

  • To thaw frozen shrimp, place them in the refrigerator overnight or thaw in a large bowl of cold water for about 15 minutes
  • Use fresh shrimp within 24 hours of purchase, as they are very perishable
  • Don’t cook with a wine that you wouldn’t drink!

tools needed

Sheet pan, strainer, can opener, measuring spoons, measuring cups, chef’s knife, paring knife, cutting board, wooden spoon