dish
Shrimp with Cannellini Beans and Rosemary

4
Serves
251
Calories
12
Nutrients
13
Vitamins

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 clove garlic , minced
3 tablespoons chopped fresh parsley (preferably flat-leaf)
2 teaspoons chopped fresh rosemary or sage
1 pound shrimp , peeled and deveined
2 cups cooked cannellini beans
1/2 cup low-sodium chicken broth , fish broth or bottled clam broth, optional

Cooking Instructions

1. Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the garlic, 2 tablespoons of the parsley and the rosemary and cook over medium heat until fragrant but not brown, about 1 minute. Stir in the shrimp, beans, salt and pepper and cook for 1 minute. Add the broth and simmer until the shrimp are firm, pink and cooked, 2 to 3 minutes more. Correct the seasoning, adding salt and pepper to taste.

2. Drizzle the remaining olive oil over the shrimp and beans, sprinkle with the remaining parsley, and serve immediately.

Serving Size: 1/4 pound of shrimp

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
251
Protein
28 g
Total Carbohydrate
19 g
Dietary Fiber
5 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
135 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
44 %
Percent Calories from Carbohydrate
30 %
Percent Calories from Fat
25 %
Vitamin A
307 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
6 mg
Vitamin D
99 IU
Folate
7 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
78 mg
Iron
4 mg
Phosphorus
98 mg
Potassium
149 mg
Sodium
558 mg
Zinc
1 mg