Lemon Shrimp & Bean Stew

All of my favorite ingredients,  minimal prep and quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. AND it’s healthy!

You will need:

1 tsp fresh lemon zest, plus 2 tbsp lemon juice

1 tsp red pepper flakes

2 garlic cloves, minced

Sea salt and black pepper

1 lb P&D shrimp

2 tbsp olive oil

4 spring onion stalks sliced

1 (15 oz) can cannellini beans, rinsed

2 cups chicken broth

2 tbsp finely chopped fresh parsley

Combine lemon zest, red pepper flakes, garlic, 3/4 tsp salt and 3/4 tsp pepper in a medium bowl. Add shrimp and toss to coat.

In a large pan, add olive oil and heat medium-high. Add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add onions, season with salt and pepper, and cook over medium until soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley, and lemon juice, and season with salt and pepper.