Garlic Shrimp and White Beans

Name: Garlic Shrimp and White Beans
Total time: 23 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided; 3 cloves garlic; 2 whole dried chiles de árbol; 1 leaf bay leaf; 1¼ cups chopped tomato; to taste kosher salt and pepper; 1 tablespoon tomato paste; 2 cans white beans; 1 cup low-sodium chicken broth; 1 pound medium shrimp; 1 teaspoon smoked paprika; 2 tablespoons chopped flat-leaf parsley; to serve grilled bread; Ingredient info: Dried chiles de árbol are available at Latin markets; specialty foods stores; and some supermarkets.

A Mediterranean-inspired dish combining succulent shrimp with creamy white beans in a rich, garlicky tomato sauce, finished with smoked paprika and fresh parsley. Perfect for serving with crusty bread.

4 servings

23 min

Published October 4, 2025

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Ingredients

•6 tablespoons olive oil, divided
•3 cloves garlic
•2 whole dried chiles de árbol
•1 leaf bay leaf
•1¼ cups chopped tomato
•to taste kosher salt and pepper
•1 tablespoon tomato paste
•2 cans white beans
•1 cup low-sodium chicken broth
•1 pound medium shrimp
•1 teaspoon smoked paprika
•2 tablespoons chopped flat-leaf parsley
•to serve grilled bread
•Ingredient info: Dried chiles de árbol are available at Latin markets
•specialty foods stores
•and some supermarkets.

Cooking Instructions

1.
Preheat broiler. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1-2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
7 min
2.
Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
8 min
3.
Combine remaining 2 garlic cloves, 2 tablespoons oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
5 min
4.
Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 tablespoons oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.
3 min

Ingredients

•6 tablespoons olive oil, divided

•3 cloves garlic

•2 whole dried chiles de árbol

•1 leaf bay leaf

•1¼ cups chopped tomato

•to taste kosher salt and pepper

•1 tablespoon tomato paste

•2 cans white beans

•1 cup low-sodium chicken broth

•1 pound medium shrimp

•1 teaspoon smoked paprika

•2 tablespoons chopped flat-leaf parsley

•to serve grilled bread

•Ingredient info: Dried chiles de árbol are available at Latin markets

•specialty foods stores

•and some supermarkets.

Cooking Instructions

Preheat broiler. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1-2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.

7 min

Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.

8 min

Combine remaining 2 garlic cloves, 2 tablespoons oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.

5 min

Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 tablespoons oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.

3 min