Roasted Shrimp with Dill, Cannellini Beans, Cherry Tomatoes, and Yellow Pepper


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.



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