Name: Saucy, Spiced Shrimp and White Beans
Total time: 40 minutes
Yield: 4 servings
Ingredients: 1 lb. large shrimp, peeled, deveined; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more; Freshly ground pepper; ¼ cup extra-virgin olive oil; 1 large shallot, quartered, thinly sliced; 5 garlic cloves, finely chopped; 1 Tbsp. ground coriander; 1 Tbsp. ground cumin; 1 Tbsp. smoked paprika; 1 tsp. sugar; ½ tsp. crushed red pepper flakes; ¼ cup double-concentrated tomato paste; 1 15.5-oz. can white beans (such as cannellini), rinsed; Coarsely chopped mint and dill and warm flatbread (for serving)

A skillet of shrimp and white beans a spicy tomato sauce topped with dill and mint and served with toasted naan.

Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Christine Keely

This spiced shrimp and white bean skillet is flavorful and saucy, but most important, simple and fast. Thanks to quick-cooking shrimp, the dish comes together in less than an hour, and since it’s cooked and served out of a single pan, cleanup couldn’t be easier. The mixture of warm spices and tomato paste is a loose approximation of harissa, bringing gentle heat and bold color to the shrimp and creamy white beans. Take the time to cook the tomato paste thoroughly—it deepens the flavor and ensures the spices are well imbued into the sauce. Warm flatbread, like naan or pita, is ideal for swiping through the sauce. Toasted baguette or sourdough would also be great.

Recipe notes

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