Quick Shrimp and Cannellini Bean Sauté
By @chef1
A simple and flavorful dish featuring succulent shrimp and creamy cannellini beans, perfect for a light lunch or dinner. Ready in under 30 minutes!
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1/2 pound Shrimp (peeled and deveined)
- ●1 (15-ounce) can Cannellini beans (drained and rinsed)
- ●2 tablespoons Olive oil
- ●2 cloves Garlic (minced)
- ●1/4 teaspoon Red pepper flakes
- ●1 tablespoon Fresh lemon juice
- ●2 tablespoons Fresh parsley (chopped)
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add garlic and red pepper flakes to the skillet and cook for about 30 seconds, until fragrant.
- 3Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
- 4Stir in cannellini beans and lemon juice. Cook for another 2-3 minutes, until heated through.
- 5Season with salt and pepper to taste.
- 6Garnish with fresh parsley and serve immediately.
Recipe details
- Category
- Main course
- Preparation
- 24 minutes
- Cooking
- 11 minutes
Estimated total: 35 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prep garlic and parsley: 10 min planning allowance (vegetable_prep)
- Prep other ingredients: 5 min planning allowance (simple_prep)
- Heat olive oil: 3 min planning allowance (pan_preheat)
- Add beans and lemon juice: 2 min planning allowance (transfer)
- Season: 3 min planning allowance (mix)
- Garnish: 2 min planning allowance (garnish)
- Serve: 2 min planning allowance (transfer)
- Mince garlic, chop parsley
- Drain/rinse beans, measure oil, flakes, lemon juice, salt, pepper
- Heat olive oil in skillet
- Cook until fragrant
- Cook 2-3 minutes per side
- Stir in
- Cook until heated through
- Season with salt and pepper
- Garnish with parsley
- Serve immediately
- Using generic raw shrimp.
- Cannellini beans (drained and rinsed): Stated package net weight
- Using canned white beans as equivalent for cannellini beans.
- Olive oil: USDA tablespoon portion weight
- Garlic (minced): USDA clove portion weight
- Red pepper flakes: USDA tsp portion weight
- Using red pepper/cayenne for red pepper flakes.
- Fresh lemon juice: USDA fl oz portion weight
- Using raw lemon juice, 1 tablespoon estimated as 0.5 fl oz.
- Fresh parsley (chopped): USDA tbsp portion weight
- Unweighed Salt: only documented zero nutrients included
- Black pepper: USDA tsp, ground portion weight
- Black pepper: Seasoning allowance: 1/4 tsp per 4 servings
- Black pepper to taste, using ordinary black pepper (calories/macros zero).
- Shrimp (peeled and deveined): 226.8 g · USDA reference 175179
- Cannellini beans (drained and rinsed): 425.24 g · USDA reference 175204
- Olive oil: 27 g · USDA reference 171413
- Garlic (minced): 6 g · USDA reference 169230
- Red pepper flakes: 0.45 g · USDA reference 170932
- Fresh lemon juice: 15.25 g · USDA reference 167747
- Fresh parsley (chopped): 7.6 g · USDA reference 170416
- Salt: documented zero nutrients only · USDA reference 173468
- Black pepper: 0.57 g · USDA reference 170931
shrimp · cannellini beans · garlic · sautéed
Estimated nutrition per serving
467 calories · 38.6 g protein · 47.1 g carbohydrate · 14.8 g fat
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: