Shrimp with Tuscan White Beans with Spinach and Feta
Ingredients
-
2
tsp
extra virgin olive oil
-
1
lb
large shrimp, peeled and deveined
-
1
medium
onion, chopped
-
4
cloves
garlic, minced
-
2
tsp
chopped fresh sage
-
2
tbsp
balsamic vinegar
-
½
cup
low sodium, fat-free chicken broth
-
15
oz
cannellini beans, rinsed and drained
-
5
cups
baby spinach
-
1½
oz
crumbled reduced-fat feta cheese
Instructions
- Heat 1 tsp of olive oil in a large non-stick skillet over medium-high heat.
- Cook the shrimp until just opaque, about 2 to 3 minutes, then transfer to a plate.
- In the same skillet, heat the remaining oil and add the onion, garlic, and sage; cook for 4 minutes until golden.
- Stir in the balsamic vinegar and cook for 30 seconds.
- Add the chicken broth, bring to a boil, and cook for 2 minutes.
- Stir in the beans and spinach, cooking until the spinach wilts, about 2 to 3 minutes.
- Remove from heat, stir in the shrimp, top with feta cheese, and serve in bowls.
Nutrition Facts (estimated)
Servings
4
Calories
282
Total fat
7g
Total carbohydrates
22g
Total protein
32.5g
Sodium
390mg
Cholesterol
0mg
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