Quick-cooking shrimp is an ideal contender for a fast weeknight skillet dinner — especially when juicy tomatoes and hearty white beans join the party. This spicy dinner relies on just a handful of ingredients to become something that's simple and satisfying. Serve it in low bowls to catch the flavorful broth, along with some crusty bread for dunking and a salad for something green, and you've got complete meal.
A New Hot Pepper to Bring to the Table
If you're the type of person who adds a pinch of red pepper flakes to practically everything you cook (guilty!), then this spicy dish has your back. But instead of the usual flakes, this recipe calls for Aleppo pepper flakes, a chile pepper that's common in Middle Eastern cuisine. Since it's tamer than red pepper flakes, you'll need to a use a little more to get that heat, but it also brings unique fruity, slightly tangy notes to the dish. I encourage you to give it a try — you may find yourself swapping it in for your usual red pepper flakes in other dishes too.
Spicy Shrimp Skillet with Tomatoes and White Beans
cherry tomatoes (about 2 cups), halved
Aleppo pepper (or 1/4 teaspoon red pepper flakes)
dry white white
(15-ounce) cans white beans, drained and rinsed
uncooked peeled and deveined medium shrimp
coarsely chopped fresh parsley leaves
Heat the oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sauté until they begin to blister and soften, about 2 minutes. Add the garlic and Aleppo pepper and sauté until fragrant, about 1 minute more.
Pour in the wine and simmer until the wine has reduced by half, about 1 minute. Stir in the beans, reduce the heat to medium-low, and season the mixture with salt as needed.
Add in the shrimp and gently toss to combine. Cover and cook until the shrimp are opaque and just cooked through, 3 to 4 minutes. Sprinkle with the parsley and serve immediately. This recipe is best eaten immediately, as it does not keep well.