Garlicky Lemon-Pepper Shrimp & White Bean Smash

This weeknight plate pairs juicy, garlicky shrimp with a creamy, lemon-bright white bean smash that comes together in the time it takes to boil water for pasta—except there's no pasta here, just naturally gluten-free whole foods doing all the work. The shrimp get a bold hit of cracked black pepper and garlic seared fast in a hot pan, so you get real char and flavor without needing butter or cream. The beans are simply smashed with olive oil, lemon juice, and more garlic, turning canned cannellini beans into a satisfying, fiber-rich base that's gentle on the stomach and still packed with protein. It's a small, focused meal: one pan for the shrimp, one pot for the beans, maybe 20 minutes start to finish. The portion is deliberately modest and complete—around 30+ grams of protein per serving between the shrimp and the beans—so it's satisfying without being heavy or greasy. Bright lemon and cracked pepper do the flavor heavy lifting instead of fat, making this a light but genuinely tasty dinner that works equally well for a quick solo meal or a simple dinner for two.

Ingredients

• 12 ozlarge shrimp, peeled and deveined, tails off
• 5 clovesgarlic, minced, divided
• 1.5 tspblack pepper, coarsely cracked, divided
• 2 tbspolive oil, divided
• 2 15 oz canscannellini beans, drained and rinsed
• 1.5 wholelemon, juiced, divided; plus wedges to serve
• 3 tbsplow-sodium chicken or vegetable broth, gluten-free
• 0.75 tspsalt, divided, to taste
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 tspred pepper flakes, optional, for heat

Method

1. In a mixing bowl, toss the shrimp with half the minced garlic, 1 teaspoon cracked black pepper, 1 tablespoon olive oil, and a pinch of salt. Set aside to marinate briefly while you start the beans.
2. Warm the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the remaining garlic and cook, stirring, until fragrant, about 30 seconds. 0:30
3. Add the cannellini beans, broth, and juice of 1 lemon to the saucepan. Warm through for 2-3 minutes, stirring occasionally. 3:00
4. Remove from heat and smash the beans with a potato masher or fork until mostly smooth with some texture remaining. Season with 1/2 teaspoon salt to taste and cover to keep warm.
5. Heat a large skillet over medium-high heat until very hot. Add the marinated shrimp in a single layer and sear without moving for about 1-2 minutes until golden on the bottom. 2:00
6. Flip the shrimp and cook another 1-2 minutes until just opaque and cooked through. Add the remaining black pepper and red pepper flakes, if using, tossing to coat. 2:00
7. Squeeze the remaining half lemon over the shrimp and remove the skillet from heat.
8. Divide the smashed white beans between two plates, top with the garlicky lemon-pepper shrimp, and garnish with chopped parsley and lemon wedges.