Hello :). I hope everyone is doing well! I’m great despite the touch of cabin fever since it’s FREEZING in New York and we haven’t been doing much the past few days because it’s too cold to take the baby out. I love the seasons but I’m definitely ready for the next one, haha.
I haven’t posted a recipe in awhile…probably because I wasn’t doing a whole lot of cooking. But now we are settled and I am back to my normal routine of Sunday grocery shopping and meal planning for the week and I’m excited to share one of my favorite easy weeknight meals with you.
As you can imagine (or know first hand), it can be quite a juggling act to cook dinner with a toddler and a newborn at home, so I’m all for making easy weeknight dinners that are quick, healthy and taste great. This recipe fits all of these categories and is one of my favorites. This easy weeknight dinner is bursting with flavor and is also a great source of protein.
What you’ll need:
- 1 lb shrimp (16-20) peeled and deveined (*TIME SAVER* I buy the frozen shrimp already peeled so all I have to do is defrost them in cold water for 10 minutes and it’s ready to go)
- 4 Cloves of garlic finely chopped
- 1/2 tsp red pepper flakes (use more or less for level of spice desired)
- 2 tbs olive oil
- 1 tbs fresh rosemary (fresh herbs are the way to go for this dish and make a HUGE difference)
- 1 tbs fresh parsley
- 1 Can cannellini beans drained
- 1/2 Cup of jarred tomato sauce
- 2 tbs butter
- Fresh grated parmesan cheese
Place the shrimp in a bowl and mix in the olive oil, garlic, red pepper flakes, and 1/2 tsp of salt.
Use a large frying pan over medium high heat and add the shrimp mixture. Cook for about 1-2 minutes and then turn the shrimp.
Stir in the fresh herbs and the cannellini beans. Stir in the tomato sauce and simmer for about 5 minutes until the shrimp are cooked through. Add the butter to thicken the sauce and add more salt if needed. Sprinkle the parmesan cheese and serve immediately.
You can serve this dish over whole wheat or brown rice pasta or regular brown rice. Since we are watching our carb intake I just served it with a baby spinach and arugula salad with tomatoes and an olive oil and balsamic vinegar dressing. The salad gets our veggies in and also balances out the spicy shrimp dish really well.
The prep is about five minutes for this easy weeknight dinner and it only takes about ten minutes to cook! Just enough time to keep Philip (my two year old) busy with his flash cards or some Play-doh before he loses interest. I sometimes feed him his dinner when I cook if he’s not eating what we are eating. If I’m lucky my girl (6 weeks) is napping in her swing when its time to cook dinner, and if not I put her in the baby carrier and wear her
I promise you will not be disappointed with this easy weeknight dinner! Let me know what you think.