Shrimp and White Bean Provençal

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35 Minutes Prep
35 Minutes Total

Tomatoes, fennel and herbes de Provence will fill your kitchen with tempting aromas while you make this weeknight shrimp and white bean dinner. Serve this easy one-pot meal with crunchy bread to soak up all the flavors.

Ingredient List
  • 4 teaspoons olive oil Small check mark in a circle icon
  • 1 lb uncooked deveined peeled extra-large shrimp, thawed if frozen, tail shells removed Small check mark in a circle icon
  • 1/4 teaspoon crushed red pepper flakes Small check mark in a circle icon
  • 1/4 teaspoon kosher or fine sea salt Small check mark in a circle icon
  • 1 medium bulb fennel, cored and diced (about 1 1/2 cups) Small check mark in a circle icon
  • 1 cup diced yellow onion Small check mark in a circle icon
  • 2 cloves garlic, finely chopped Small check mark in a circle icon
  • 1 cup diced yellow or orange bell pepper (about 1 medium) Small check mark in a circle icon
  • 1 teaspoon herbes de Provence Small check mark in a circle icon
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained Small check mark in a circle icon
  • 1 can (15 oz) cannellini beans, drained, rinsed Small check mark in a circle icon
  • 2 tablespoons thinly sliced basil leaves Small check mark in a circle icon
Preparation
  1. In 12-inch skillet, heat 2 teaspoons of the oil over medium heat. Season shrimp with pepper flakes and salt. Cook 2 to 3 minutes, turning once, until shrimp are pink. Remove shrimp and reserve.
  2. In same skillet, add remaining 2 teaspoons olive oil, the fennel and onion; cook 4 to 5 minutes, stirring frequently, until fennel and onion just start to soften. Add garlic; cook 1 minute. Add bell pepper and herbes de Provence; stir to blend, and cook 3 minutes. Stir in tomatoes and beans; heat to simmering, then return shrimp to skillet. Simmer 1 to 2 minutes or until shrimp are heated. Transfer to serving bowl; garnish with basil.