1 pound large shrimp, peeled and deveined, tails on
1 lemon, halved
1/2 medium red onion, finely chopped
3 large cloves garlic, minced
1 tablespoon minced fresh thyme
1 15-ounce can cannelini beans, drained and rinsed
1/4 cup low-sodium chicken broth
1/2 small head raddichio, cored and thinly sliced
2 ounces (3 cups) baby arugula
2 tablespoons shaved Parmesan
Calories per serving 285
Fat per serving 13g
Saturated fat per serving 2g
Cholesterol per serving 145mg
Fiber per serving 5g
Protein per serving 22g
Carbohydrate per serving 20g
Sodium per serving 912mg
Iron per serving 2mg
Calcium per serving 161mg
How to Make It
Preheat oven to 425°F; line a large baking sheet with parch-ment. In a shallow dish, combine 1 Tbsp. oil, lemon zest, 1 Tbsp. lemon juice and a pinch of salt. Add shrimp and toss to coat. Arrange on baking sheet in a single layer; roast until just cooked through, 5 to 6 minutes. Squeeze lemon halves over shrimp.
In a large skillet, warm remaining 2 Tbsp. oil over medium heat. Sauté onion for 2 minutes. Add garlic and thyme; sauté for 1 minute. Stir in beans and broth; season with salt and pepper. Cook, stirring, until warmed.
Stir radicchio, arugula and remaining 2 Tbsp. lemon juice into bean mixture and cook until greens wilt slightly, about 2 minutes. Divide shrimp and beans among serving plates, top beans with cheese and serve.
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