Shrimp and White Bean Casserole with Artichokes and Spinach

by bolhuisadmin

Prep time: 15 minutes—Cook Time: 20 minutes—Total Time: 35 minutes

Yield: 4 servings

1 pound shrimp-peeled and deveined with tails removed

1/2 onion diced

2 springs thyme-leaves removed

2 cloves garlic minced

1 15oz. can diced fire roasted tomatoes

1/4c. heavy cream(this can be omitted for dairy free)

1 12oz. jar marinated artichoke hearts drained

10oz. Spinach cooked

1 15oz can cannelini beans

8oz feta cheese

Salt and pepper to taste

3tbs. olive oil

Preheat oven to 400 degrees

Sauté spinach until wilted and set aside-squeeze out water if needed

In the same pot sauté onions in 2tbs. olive oil until translucent and add garlic and thyme and sauté for another two minutes

Add fire roasted tomatoes and cook for 2-3 minutes then add cream, stir to combine and turn off heat

Drizzle 1tbs. olive oil in the bottom of an 8 by 8 casserole dish-can also use a 10-12 inch cast iron skillet

Layer the spinach, cannelini beans, artichoke hearts and raw shrimp in the casserole dish

Cover with sauce and top with feta cheese

Bake at 400 degrees for minutes or until shrimp has turned pink in color

Serve and enjoy!

This meal can also be prepped ahead of time and cooked the following day for a quick timesaver recipe!

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