Shrimp, White Bean and Feta Skillet

• servings: 2 servings
• total time: 25 minutes

Ingredients

2 tablespoons olive oil

1 small onion, thinly sliced

1 clove garlic, thinly sliced

1 teaspoon Italian seasoning

Kosher salt and freshly ground black pepper

One 14-ounce can diced tomatoes

8 ounces large shrimp, peeled and deveined, tails removed

One 14-ounce can cannellini beans, drained and rinsed

2 packed cups baby spinach (about 2 1/2 ounces)

1/4 cup crumbled feta cheese

Directions

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, and 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.

Nutrition

• Calories: 554
• Total Fat: 19g
• Saturated Fat: 5g
• Cholesterol: 199mg
• Sodium: 1434mg
• Total Carbohydrate: 56g
• Dietary Fiber: 15g
• Total Sugars: 7g
• Protein: 43g