This fast, easy, light dish is bursting with mediterranean and Italian flavors. Dill, white beans, cherry tomatoes, and garlic turn a few singular ingredients into a dynamic meal. Crisp yellow pepper rounds out the textures, and cherry tomatoes offer color and juices. Broccoli florets also add a dash of color and even more nutrients than without. This makes for a wonderful platter for guests, but is also considered a complete meal for a casual night at home. Leftovers stay fresh for a few days in the fridge, so throw a spoonful of the beans into your morning omelette or pack it up for lunch the next day. It doesn’t even need to be reheated.

Ingredients (for 4):

About 12-14 shrimp, peeled and deveined

Pinch of red pepper flakes

Extra virgin olive oil

1 can of cannellini beans, drained and rinsed

2 garlic cloves, minced

1/8 cup dry white wine

1/4 cup chopped dill, plus more for the end of the dish

1/2 yellow pepper, chopped

1/2 cup cherry tomatoes, halved

1 cup chopped broccoli florets

Preheat the oven to 400 degrees F. In a bowl, toss the shrimp with a pinch of salt, pepper, one of the minced garlic cloves, a dash of olive oil, the dill, and a dash of red pepper flakes. In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and stir for 1 minute or until fragrant. Do not allow the garlic to burn. Add the yellow pepper and the broccoli florets and cook for 3-4 minutes, or until tender. Add the beans, white wine, and cherry tomatoes and cook for 3 minutes. Place the shrimp on top of the bean mixture and put the pan in the oven. Roast for 5 minutes or until the shrimp are pink. Serve in shallow bowls and add a dash of olive oil if it needs it and a sprinkling more of dill. Season to taste.