I am a big fan of a one pot meal. Especially one that comes together as quickly as this one does. Plus, it’s a dish basically made out of some of my favorite ingredients, shrimp, white beans and who could forget feta cheese? Like most “diet” recipes I doubled the amount of cheese the original recipe called for. Life is too short to skimp on the feta. If you are looking for a quick and delicious week night dinner (or lunch for that matter), look no further! We ate this as is one night and the next night served it over brown rice. I actually preferred it without the rice but try for yourself and see what you like. This would be perfect with a nice side salad! Oh and hey, it’s under 500 calories a serving, even with more cheese. Woohoo!
Tuscan White Beans with Spinach, Shrimp and Feta
Slightly Adapted from: Skinny Taste
2 tsp extra virgin olive oil
1 lb large shrimp, peeled and deveined (weight after peeled)
1 medium onion, chopped
4 cloves garlic, minced
2 tsp chopped fresh basil
2 tbsp balsamic vinegar
1/2 cup low sodium, fat-free chicken broth
15 oz can no-salt added cannellini beans, rinsed and drained (Eden)
5 cups baby spinach
3 oz crumbled reduced-fat feta cheese
Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp until just opaque, about 2 to 3 minutes. Transfer to a plate. Heat remaining oil in the same skillet over medium heat and add onion and garlic; cook 4 minutes stirring occasionally until translucent and cooked through. Stir in vinegar and cook 30 seconds. Add broth, bring to a boil and cook 2 minutes. Stir in beans, basil and spinach and cook until the spinach wilts, about 2 to 3 minutes. Remove from heat and stir in shrimp. Top with feta cheese and divide in 4 bowls.