Garlicky Shrimp and White Bean Skillet with Spinach and Lemon

This Garlicky Shrimp and White Bean Skillet is the kind of weeknight dinner that feels like a treat without demanding much from you. Juicy shrimp are seared quickly in olive oil infused with plenty of garlic and a whisper of red pepper flakes, then simmered briefly with creamy cannellini beans and a splash of broth to build a light, savory sauce. A generous handful of fresh spinach wilts right into the pan in the last minute of cooking, and a squeeze of lemon juice at the end brightens the whole dish. Naturally gluten-free and ready in under 30 minutes, this one-pan meal is packed with protein, fiber, and iron, making it both satisfying and nourishing. Cannellini beans add creamy body and plant-based protein alongside the shrimp, while spinach brings color and nutrients without any fuss. Just be sure to use a certified gluten-free broth, since some packaged stocks contain gluten-based thickeners. Serve it straight from the skillet with crusty gluten-free bread for soaking up the garlicky pan juices, or spoon it over rice or quinoa for a heartier plate. It's an easy, elegant dinner that comes together faster than takeout.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails removed
• 3 tbspextra-virgin olive oil
• 6 clovesgarlic, minced
• 0.5 tspred pepper flakes, optional, to taste
• 2 15-oz canscannellini beans, drained and rinsed
• 0.5 cupgluten-free chicken or vegetable broth, certified gluten-free
• 5 ozfresh baby spinach, roughly chopped if leaves are large
• 1 wholelemon, zested and juiced
• 0.75 tspkosher salt, plus more to taste
• 0.25 tspblack pepper, freshly ground
• 2 tbspfresh parsley, chopped, for garnish

Method

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper. Mince the garlic and set aside.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Add the shrimp in a single layer and sear for about 1-2 minutes per side, until just turning pink. Transfer to a plate.
4. Lower the heat to medium, add the garlic and red pepper flakes to the same skillet, and saute until fragrant, about 30 seconds, stirring constantly to prevent burning. 0:30
5. Stir in the cannellini beans and broth, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes to let the flavors meld and the sauce reduce slightly. 4:00
6. Add the spinach to the skillet and stir until just wilted, about 1-2 minutes. 2:00
7. Return the shrimp and any accumulated juices to the skillet. Stir in the lemon zest and juice, and season with additional salt and pepper to taste. Cook just until everything is heated through, about 1 minute. 1:00
8. Remove from heat, garnish with chopped parsley, and serve immediately straight from the skillet.