Spicy Garlic Shrimp and White Beans with Tomatoes

Ingredients

• 1 pound Medium Shrimp, Peeled, Deveined, And Tails Removed
• 3 Tablespoons Olive Oil, Divided
• 1 teaspoon Paprika
• 3 cloves Garlic, Minced And Divided
• ¾ teaspoons Hot Red Pepper Flakes
• 1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained
• 1 Tablespoon Tomato Paste
• 2 cans (15 Oz. Size) White Beans, Drained
• 1 cup Reduced Sodium Chicken Broth
• ¼ cups Fresh Parsley, Chopped

Preparation Instructions

1. Heat a large skillet over medium-high heat. Add shrimp, 1 tablespoon olive oil and paprika. Stir to evenly coat shrimp. Saute for 2 minutes. Add 2 cloves of minced garlic and cook for another minute. Remove shrimp to a heat safe bowl and set aside.
2. Return skillet back to heat and add the remaining 2 tablespoons olive oil, pepper flakes, and remaining garlic. Cook until garlic turns light golden brown. Add tomatoes and tomato paste. Cook until most of the liquid evaporates and tomato mixture darkens, about 4 minutes.
3. Add beans and broth. Simmer for 10 minutes or until mixture reaches the consistency of a thick stew.
4. Stir in parley and previously set aside shrimp. Cook until shrimp is heated through.
5. Serve immediately.

This recipe is adapted from Pam Anderson, as seen in Runner’s World.