Shrimp and Asparagus with White Bean Puree

5 from 9 votes

Shrimp and Asparagus with White Bean Puree

A shrimp and asparagus recipe with white bean puree is a quick, protein-rich healthy dinner made with simple ingredients.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 552kcal

Author: Jami Boys

Equipment

medium saucepan
10-12-inch skillet

Ingredients

3-4 cups cooked white beans or about 2 cans, drained
4 tablespoons lemon juice, divided
2 cloves garlic, minced and divided
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
pinch of red pepper flakes, optional
1/2 cup water
4 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh parsley
1 tablespoon butter
1 onion, cut in half then sliced thinly
1 pound asparagus,* trimmed and cut in 3 to 4 inch pieces
1 pound shrimp** peeled and deveined

Instructions

Make the Beans:

Place the beans, 1 tablespoon lemon juice, 1/2 teaspoon each salt and pepper, 1 clove of the minced garlic, and optional red pepper flakes in a medium saucepan. Add 1/2 cup water and bring to a boil.
Reduce heat and puree with a handheld immersion blender (if using a regular blender or food processor, return beans to pan after pureeing). Keep warm over lowest heat. (Or use a potato masher for less pureed beans.)

Make the Dressing:

While the beans are warming, combine the remaining minced garlic clove and 3 tablespoons lemon juice along with 1/2 teaspoon salt, the parsley, and 3 tablespoons olive oil in a small glass measuring cup, whisking to emulsify. Set aside.

Make the Vegetables & Shrimp:

Sauté the onions in 1 tablespoon butter and 1 tablespoon olive oil (or all olive oil) for 3-5 minutes over medium heat.
Stir in asparagus, cover and cook for about 3-4 minutes just until crisp-tender.
Add shrimp and cook until they turn pink, 1-2 minutes (pre-cooked shrimp only needs to be heated through).

To Serve:

Place a quarter of the beans (about 1/2 cup) on each of four serving plates in a circle and divide the asparagus-shrimp mixture evenly over each.
Pour the dressing over the top of each and serve immediately. Preferably with a good bread to soak up all the goodness.

Notes

*Other seasonal vegetable options: snow peas in June, green beans in summer, sweet peppers in fall (or your favorite vegetable).
**Other protein options: This also is wonderful with scallops - cook the same as shrimp. Also try bite-sized pieces of chicken - cook 1-2 minutes longer than shrimp.

Storage: Any leftovers are great stored in the fridge up to 5 days! Simply store the beans and veggies separately, heat each and serve as normal.

Nutrition