Tuscan Shrimp and Beans

Cook’s Illustrated featured this recipe back in March/April 2017. Whenever I see “Tuscan” in the title of a recipe, I’m sold. You will find a bounty of beans in many Tuscan dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish is a regular on my menu rotation, especially because you cook everything in one pot and its on the table in 30 minutes. Serve this heart healthy dish with a some greens and a piece of fresh, whole grain bread (for dipping into the luscious broth at the bottom of your bowl).














Tuscan Shrimp and Beans


  • 1 pound large shrimp, shell-on (26-30 per pound), peeled, reserving shells
  • ¼ cup extra-virgin olive oil
  • 1 cup low-sodium chicken or vegetable broth
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1 can anchovy fillets, drained
  • ¼ teaspoon red pepper flakes
  • 2 (15-ounce) cans cannellini beans (drain and rinse one can but leave the other undrained)
  • 1 (14.5 ounce) can diced tomatoes, drained
  • ¼ cup shredded fresh basil
  • ½ teaspoon grated lemon zest plus 1 tablespoon lemon juice


  1. Heat 1 tablespoon oil in 12-inch skillet over medium heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5-6 minutes. Remove skillet from heat and add 1 cup chicken or vegetable broth. Return to medium heat and simmer gently, for 5-8 minutes. Strain mixture through a colander over a large bowl. Discard shells and reserve liquid.
  2. In the same skillet, heat 2 tablespoons oil, onion, garlic, anchovies, pepper flakes, ¼ teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions soften, about 5 minutes. Add 1 can drained beans, 1 can undrained beans and their liquid, tomatoes, and shrimp stock. Bring to a simmer and simmer, stirring occasionally, for 15 minutes.
  3. Reduce heat to low, add shrimp, cover, and cook until shrimp are just opaque, 5-6 minutes. Remove from heat. Stir in basil, lemon zest, lemon juice. Drizzle with 1 tablespoon of olive oil if desired.

Recipe adapted from Cook’s Illustrated Magazine. Click here for the original version

JudyMatusky.com            athensnutrition.com

9 Comments Add yours

  1. Love that you used the shrimp shells, one of my favorite bonus ingredients!


  2. Debbie Westfall says:

    This was fantastic!


    1. Judy Matusky says:

      Thank you! I am so glad you liked it! I really appreciate the feedback.


  3. Trish says:

    This was absolutely delicious! I’ll be making this often.


    1. Judy Matusky says:

      Thanks so much! I really appreciate you taking the time to comment.


  4. Kyle L says:


    One typo: “1 (15-ounce) cans cannellini beans” should be “2 (15-ounce) cans cannellini beans”

    Also the print button isn’t working.

    Hope this is helpful.

    Liked by 1 person

    1. Judy Matusky says:

      Yes, thanks so much for catching this. It should list 2 cans of beans!

      Liked by 1 person

  5. this looks and sounds so good!

    Liked by 1 person

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