Smoky Shrimp & Butter Bean Skillet

Ingredients

4 servings

• 500g raw shrimp, peeled and deveined
• 2 cans butter beans, about 480g drained and rinsed
• 1 red bell pepper, diced
• 250g cherry tomatoes, halved
• 200ml tomato passata
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp ground cumin
• ½ tsp chili flakes, optional
• 100ml vegetable or seafood broth
• Juice of ½ lemon
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

Instructions

1. Pat the shrimp dry with paper towels and season lightly with salt, black pepper and half the smoked paprika.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the shrimp in a single layer. Cook for about 1 to 2 minutes per side, until just pink and nearly cooked through. Transfer to a plate.
4. Add the remaining olive oil to the same skillet. Add the onion and red pepper, cooking for 4 to 5 minutes until softened.
5. Stir in the garlic, remaining smoked paprika, oregano, cumin and optional chili flakes. Cook for 30 seconds.
6. Add the cherry tomatoes and cook for 3 to 4 minutes, until they begin to soften and release their juices.
7. Pour in the passata and broth. Stir well and simmer for 5 minutes until the sauce thickens slightly.
8. Add the drained butter beans and simmer for another 3 to 4 minutes, gently stirring so they absorb the smoky tomato sauce.
9. Return the shrimp and any juices to the skillet. Simmer gently for 1 to 2 minutes, until the shrimp are fully cooked and the sauce is glossy. Avoid overcooking them.
10. Finish with lemon juice and fresh parsley. Taste and adjust the seasoning before serving.

• 15 minPrep time
• 25 minCook time
• 40 minTotal time