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!
