Garlic Shrimp with Creamy Butter Beans
Servings: people
Garlic shrimp is a fast and flavorful Mediterranean dish where juicy shrimp are sautéed in a rich olive oil, garlic, lemon, and butter sauce.
Ingredients
- 1 lb shrimp peeled & deveined
- 1 can butter beans (15 oz / 240 g) drained & rinsed
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1 red chili finely chopped or ½ teaspoon red pepper flakes
- 1 tablespoon butter unsalted (optiona)
- ⅓ cup dry white wine (optional)
- 2 tablespoons lemon juice + optional zest
- ½ cup vegetable broth for a little sauce
- 1 handful fresh parsley or basill
Instructions
- Add 1 lb shrimp to a bowl and season with 1 tablespoon of olive oil, salt, and pepper. Toss gently with a spoon to coat evenly.Heat a skillet (non-stick works best) over medium-high heat. Sear the shrimp for about 50 seconds per side, working in two batches to avoid overcrowding the pan.Transfer the cooked shrimp to a plate and set aside.
- In the same skillet, heat 2 to 3 tablespoons extra virgin olive oil. Add 1 can butter beans, 1 tablespoon butter, 1 red chili (chopped), and 4 cloves garlic (grated).Season with salt and pepper, and sauté for 2 minutes until everything is fragrant and warmed through.
- Return the shrimp to the pan. Deglaze with ⅓ cup dry white wine, and once it evaporates, add ½ cup vegetable broth and 2 tablespoons lemon juice.Let it simmer for a couple of minutes, or until the sauce slightly thickens. Turn off the heat, stir in 1 handful fresh parsley, and serve.We love this spooned over toasted crusty bread, tossed with pasta or rice, or served alongside soft, pillowy focaccia to soak up every drop of that garlicky sauce.
Notes
SUBSTITUTIONS
- Shrimp: You can use fresh or frozen shrimp/prawns.
- Butter beans: Substitute cannellini beans, lima beans, or chickpeas.
- Red chili: Substitute red pepper flakes or use a chili paste like harissa, gochujang, or nduja – 1 to 2 teaspoons is enough.
- Butter: It's optional. You can omit it.
- Fresh parsley: Substitute fresh basil, dill, or cilantro.
- White wine: It's optional, you can omit it and simply use the vegetable broth listed above.
- Pat Shrimp Dry: Moisture = no sear. Dry shrimp with paper towels before cooking to get that beautiful golden edge.
- Quick Sear is Key: Shrimp cook fast! Sear them for 45–60 seconds per side in a hot pan. Total cooking time with sauce and other ingredients? Keep it under 5–6 minutes to avoid rubbery shrimp.
- Deglaze Like a Pro: Pour in a splash of white wine after searing shrimp. It lifts the caramelized bits from the pan and creates a tangy, aromatic sauce – a trick straight from Italian and Spanish kitchens.
- Add Garlic Later: Garlic burns quickly. Sauté it gently after the shrimp sear or alongside other ingredients at lower heat to keep its flavor mellow and golden–not bitter.
- Olive Oil or Butter – Your Call: Extra virgin olive oil keeps it light and Mediterranean. A bit of butter adds richness. Use both if you’re feeling fancy.
- Don’t Skip the Fresh Herbs: Finish with chopped parsley, dill, or cilantro for brightness and balance. Pick your fave or mix them up.
- Lemon Lovers, Rejoice: A bit of lemon zest at the end adds zingy freshness. Optional... but highly recommended.
- Let it cool first, don't store it hot, but avoid keeping at room temp for more than 1 hour. Keep in the fridge, in an airtight container, for up to 3 days.
- Reheat on a skillet with a splash of water or olive oil. Microwave only if necessary. Freezing not recommended – texture will suffer.
