This can easily be made and assembled for a dinner party, otherwise it makes for a fast, easy, and light dinner. To spice it up, add a few red pepper flakes before putting the pan in the oven, and for added interest, color, and texture, serve with garlic infused spinach.
Ingredients (for 3 servings): Extra virgin olive oil, 3 or 4 garlic cloves (minced and divided), 1 bay leaf, one 24 oz. can whole San Marzano tomatoes (diced), one 15oz. can cannellini beans (rinsed and drained), 1 cup low sodium organic chicken broth, 9 jumbo shrimp peeled and deveined, 1 tsp chile powder, 1 tbsp tomato paste, 2 tbsp chopped flat leaf parsley, big bunch of spinach leaves, salt and pepper
Recipe: Pre-heat broiler.
In a medium bowl, mix the shrimp with 2 of the diced garlic cloves, 2 tablespoons olive oil, 1 tsp chile powder, salt, and pepper. Let the shrimp marinate.
Heat 2 tablespoons olive oil in a large oven-proof skillet over medium heat. Add the bay leaf and one or two minced garlic cloves (depending on their size). Stir constantly so the garlic doesn’t burn. Add tomatoes and season with salt and pepper. Smash the tomatoes with the back of a wooden spoon and cook until they are completely broken down, about 6-7 minutes. Add the tomato paste and cook for about 4 minutes, stirring constantly. Add chicken broth and beans, stir, and simmer until the juices are slightly reduced and thickened, about 4 minutes. Season with salt and pepper. Add a few red pepper flakes for more heat.
In another pan, heat one tablespoon of olive oil over medium heat. Stab a garlic clove with a fork and whisk it around in the olive oil for 2-3 minutes. Smash the garlic clove on a cutting board and put it back in the pan. Add the spinach leaves.
Place the shrimp on top of the beans in an even layer. Broil until shrimp are cooked through, about 4-5 minutes depending on the size of the shrimp. Drizzle a dash more olive oil over the shrimp and garnish with chopped parsley. Serve with spinach.
Recipe adapted from Bon Appetit