White beans with shrimp, basil, and slow-roasted tomatoes {gluten-free}

A well-stocked pantry + an herb garden + zero motivation to leave the house on a hot and sticky day = this magical bowl of garlicky white beans with shrimp and basil. Every couple of weeks, I cook a large batch of beans in my pressure cooker, so I've always got some on hand (you can use canned beans for this recipe, too). There's shrimp in the freezer, basil in the garden, and slow-roasted tomatoes packed in baggies, ready to go. (Watch me make slow-roasted tomatoes in my new e-book, 25 Tomatoes.) The magic comes from a little pinch of red pepper flakes that kicks up the flavor, without adding a lot of heat. This comfort food recipe is going into permanent rotation in my kitchen, for quick and easy worknight dinners. It's amazing what you can create with an almost-perfect pantry.

White beans with shrimp, basil, and slow-roasted tomatoes

From the pantry, you'll need: dry or canned small white beans, extra virgin olive oil, white wine, slow-roasted (or oil-packed sun-dried) tomatoes, frozen shrimp, red pepper flakes, black olives, fresh black pepper.

Serves 3-4; can be doubled.

Ingredients

2 tsp extra virgin olive oil
6 halves slow-roasted tomatoes with garlic and thyme, chopped (or 6 sun-dried tomatoes packed in oil, plus 1 cloves chopped garlic and 1/4 tsp thyme leaves)
1/2 cup dry white wine
A pinch of mild red pepper flakes
1/2 lb large shrimp, peeled and deveined (defrosted, if frozen)
2 cups cooked or canned/drained white beans
1/4 cup chopped black olives
1/4 cup chopped fresh basil
Fresh black pepper, to taste

Directions

In a nonstick frying pan, heat the olive oil over medium heat. Add the chopped tomatoes and white wine, and sauté until the tomato begins to break down, 2 minutes.

Sprinkle in the red pepper flakes, and add the shrimp. Stir for one minute, then pour in the beans and olives. Reduce heat to low, and simmer until the shrimp are pink and curled, 1-2 minutes; stir frequently, but gently, to keep the beans from sticking to the pan or falling apart. If the beans are sticking, add 1-2 tablespoons of water.

At the last minute, fold in the basil, and season with black pepper.

Serve hot.

[Printer-friendly recipe.]

More shrimp with beans:
Shrimp, kale and cannellini bean casserole
Black bean and shrimp quesadillas
Shrimp and black bean salad with chipotle lime dressing
Shrimp and edamame salad with sesame ginger vinaigrette

Other recipes that use these pantry ingredients:
Tuscan white beans with spinach, shrimp and feta, from Skinnytaste
Shrimp and black bean salad with cilantro, cumin, and lime, from Kalyn's Kitchen
Garlicky shrimp with white beans and tomatoes, from Three Many Cooks
Shrimp, black bean and pineapple foil packets, from Cara's Cravings
Shrimp, corn and black bean tostadas, from TasteFood

Need more creative ideas for using tomatoes all year round? Get 25 Tomatoes, my e-book packed with fantastic recipes, full-color photos and a fun video tutorial. With the FREE Kindle Reading app for iPad or Android, delicious tomato recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

White beans with shrimp, basil, and slow-roasted tomatoes

From the pantry, you'll need: dry or canned small white beans, extra virgin olive oil, white wine, slow-roasted (or oil-packed sun-dried) tomatoes, frozen shrimp, red pepper flakes, black olives, fresh black pepper.

Serves 3-4; can be doubled.

Ingredients

2 tsp extra virgin olive oil
6 halves slow-roasted tomatoes with garlic and thyme, chopped (or 6 sun-dried tomatoes packed in oil, plus 1 cloves chopped garlic and 1/4 tsp thyme leaves)
1/2 cup dry white wine
A pinch of mild red pepper flakes
1/2 lb large shrimp, peeled and deveined (defrosted, if frozen)
2 cups cooked or canned/drained white beans
1/4 cup chopped black olives
1/4 cup chopped fresh basil
Fresh black pepper, to taste

Directions

In a nonstick frying pan, heat the olive oil over medium heat. Add the chopped tomatoes and white wine, and sauté until the tomato begins to break down, 2 minutes.

Sprinkle in the red pepper flakes, and add the shrimp. Stir for one minute, then pour in the beans and olives. Reduce heat to low, and simmer until the shrimp are pink and curled, 1-2 minutes; stir frequently, but gently, to keep the beans from sticking to the pan or falling apart. If the beans are sticking, add 1-2 tablespoons of water.

At the last minute, fold in the basil, and season with black pepper.

Serve hot.

[Printer-friendly recipe.]

More shrimp with beans:
Shrimp, kale and cannellini bean casserole
Black bean and shrimp quesadillas
Shrimp and black bean salad with chipotle lime dressing
Shrimp and edamame salad with sesame ginger vinaigrette

Other recipes that use these pantry ingredients:
Tuscan white beans with spinach, shrimp and feta, from Skinnytaste
Shrimp and black bean salad with cilantro, cumin, and lime, from Kalyn's Kitchen
Garlicky shrimp with white beans and tomatoes, from Three Many Cooks
Shrimp, black bean and pineapple foil packets, from Cara's Cravings
Shrimp, corn and black bean tostadas, from TasteFood

Need more creative ideas for using tomatoes all year round? Get 25 Tomatoes, my e-book packed with fantastic recipes, full-color photos and a fun video tutorial. With the FREE Kindle Reading app for iPad or Android, delicious tomato recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Comments

Sounds like a delicious meal with so many of the flavors I love!

Kalyn, I've got several pounds of slow-roasted tomatoes in my freezer now, so I can make this dish all winter long.

YUM! There are so many great flavors in this dish! I can't wait to try it out!

Jeni, I hope you like it!

I tried this recipe last night ( forgive me but I always add a thing or two like onions and parsley to recipes) and it was FANTASTIC! This tasted like it came from a great Italian restaurant! The beans were flavorful without being mushy, the shrimp were like stars in the dish and the whole dish pulled together with the white wine! My husband ate 2 helpings and there is only a tiny bit left for my lunch! Way to go with this recipe! I would gladly serve it to unexpected guests with some crusty bread or for a quick, elegant dinner!