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Shrimp, White Bean, and Feta Skillet

Shrimp, White Bean, and Feta Skillet

Servings 3


  • 2 tablespoons olive oil
  • 1 small onion thinly sliced
  • 1 clove garlic thinly sliced
  • 1 teaspoon Italian seasonings
  • Kosher salt and freshly ground black pepper
  • 14 ounces diced tomatoes
  • 8 ounces large shrimp peeled and deveined, tails removed
  • 14 ounces cannellini beans drained and rinsed
  • 2 cups baby spinach packed, about 2 1/2 ounces
  • 1/4 cup crumbled feta cheese


  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just starting to turn brown in some spots, 4 to 5 minutes. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt, and a few grinds of black pepper. Stir until the garlic is softened, about 1 minute.
  • Pour in the tomatoes and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes are slightly thickened, 2 to 3 minutes. Add the shrimp and beans and cook, stirring occasionally, until the shrimp just start to turn orange, 2 to 3 minutes. Stir in the spinach and continue cooking, stirring occasionally, until the spinach is just wilted and bright green, and the shrimp are cooked through and opaque, 2 to 3 minutes. Remove the skillet from the heat and sprinkle the feta over top. Cover until the cheese is warmed through, 2 to 3 minutes. Serve immediately.