Creamy Garlic Shrimp and Artichoke Toasts
A quick and easy one-pan meal that packs a huge flavor punch, and is healthy to boot.Â
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 2 TBSP olive oil
- 1 small sweet onion, diced (see note)
- 5–ounces fresh baby spinach (typically one bag or container)
- 5.2–ounces garlic and herb cheese spread (such as Boursin)
- 1/2 cup vegetable stock (or water; see NOTE 2)
- Salt and pepper, to taste
- 14-ounce can butter beans, rinsed and drained (or Great Northern or cannellini)
- 10–oz. raw medium shrimp, peeled and deveined
- 14-ounce can artichokes, drained and halved/roughly chopped
- Toasted crusty bread, for serving
Instructions
- Add the olive oil to a large skillet set over med-high heat. Add the onion and cook for a couple of minutes, just to soften. Add the spinach, season with salt and pepper to taste, and cook (stirring) until it has fully wilted down, about 3 to 5 minutes.
- Add the garlic and herb spread and the veggie stock (or water) and stir to combine – it will turn into a creamy sauce. Taste it and add a little more salt and/or stock if you think it needs it.
- Add the beans and shrimp, making sure the shrimp are nestled down into the sauce, and cook until the shrimp are just pink; about 5 to 7 minutes; stirring occasionally. Add the artichokes and allow them to heat through. Serve this creamy shrimp mixture either piled on top of some crusty bread slices or in a big skillet, family style.
Notes
NOTE 1: The amount of onion doesn’t have to be exact here (or in most of my recipes, honestly). So don’t fret too much over the size of the onion itself. Whatever you find will be great. You could also use two shallots instead.Â
NOTE 2: Similarly to note 1, you can adjust the amount(s) of garlic and herb spread, and stock/water to suit your preferences. If you like a thinner sauce, use more water, etc. Up to you!