EFK Tested
EFK Tuscan Garlic Shrimp & Cannellini Beans
Garlicky seared shrimp with creamy cannellini beans, lemon, parsley, and optional tomatoes or spinach—a fast Tuscan-inspired skillet dinner with plenty of flavor and very little fuss.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pat shrimp very dry and season with salt and pepper.
- Heat olive oil in a seasoned de Buyer skillet over medium-high heat. Sear shrimp quickly in batches until just cooked, then remove.
- Lower the heat. Add garlic and optional red-pepper flakes and cook briefly without browning the garlic too far.
- Add cannellini beans, stock, and optional tomatoes. Simmer 5–7 minutes, lightly crushing a small portion of the beans to give the pan juices body.
- If using spinach, fold it in and wilt briefly.
- Return the shrimp only long enough to warm through. Finish with lemon zest and juice, parsley, and optional rosemary. Adjust seasoning and serve.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12.5-inch or 14-inch carbon-steel skillet; tongs or fish spatula; BlueStar range.
Food safety & storage
Keep raw shrimp cold and prevent cross-contamination. Cook shrimp until opaque and firm, refrigerate promptly, and use within 2 days for best quality.
Leftovers & make-ahead
Best within 2 days for shrimp quality. Reheat very gently in a skillet only until hot so the shrimp do not become rubbery.
View this recipe on the original EFK website ↗