Roasted Shrimp and Tomatoes an Easy One Pot Recipe
Fish & Seafood · Main Course · Martine Bertin-Peterson · Provencal Recipes · TasteThere is no question that my heart is equally split between France and Italy, which is why I run small-group Goût et Voyage tours in both Provence and Tuscany. The scenery is similar, yet architectural and cultural differences make travel in both locations pure joy. However, when it comes to the culinary customs in the two countries, the border is fluid. Many ingredients such as tomatoes, local cheese, and leafy greens are commonly found in both places. This recipe for Cheesy Tomato Beans with Spinach and Roasted Shrimp is a new favourite. The preparation is simple, you only need one pan, and the ingredients are readily available.
Cheesy Tomato Beans with Spinach and Roasted Shrimp
This dish is one that I adapted from a recent (January 2022) Bon Appétit magazine recipe. This version added the shrimp and substituted spinach for the broccoli rabe... Enjoy!
Ingredients
- 4 garlic cloves minced
- 3 tbsp Olive oil
- 2 tsp anchovy paste or 4 oil-packed anchovies
- 2 tbsp double-concentrated tomato paste
- 1/2 tsp Crushed Red Pepper Flakes
- 8 oz spinach washed & dried
- kosher salt and freshly ground black pepper
- 1 14 oz (can) whole Marzano tomatoes broken into pieces, liquid reserved
- 2 15 oz (cans) Cannellini Beans rinsed
- 16-20 Large Raw Shrimp peeled
- 1 cup Shredded Mozzarella Cheese
- Parmesan cheese grated, for serving
- Italian bread or French baguette for dipping, choose crispy breads
Instructions
- Preheat oven to 425 degrees. Toss shrimp in 1 tablespoon olive oil to coat and roast in preheated oven for 5-6 minutes or until almost cooked through. Set aside.
- In a large oven-proof skillet ( I use a cast-iron skillet), cook garlic in 2 tablespoons olive oil over medium heat until lightly browned 2-3 minutes— stir frequently and lower heat to ensure the garlic doesn’t burn. Add anchovy paste (or anchovies), tomato paste, red pepper flakes. Cook, stirring until tomato paste darkens, about 2-3 minutes.
- Add the tomatoes you have broken into pieces and continue to cook until liquid is absorbed about 8-10 minutes.
- Add the rinsed and drained cannellini beans, the spinach and the reserved tomato liquid, salt & pepper to taste and simmer until heated through and the flavours have melded. ( Add 1/4 cup water if the mixture looks too dry).
- Preheat broiler to high.
- Arrange roasted shrimp on top of bean mixture scatter mozzarella cheese over the top. Broil until cheese is melted, bubbling and browned in spots, about 2 minutes (watch closely to ensure the cheese does not burn).
- Serve immediately- right from the skillet, with Parmesan cheese for sprinkling and crusty bread for dipping.
Tried this recipe?Let us know how it was!
More Recipes with Shrimp:
Shrimp Bruschetta with Fennel & Dill Salad
Prepare the fennel, dill salad first so that it is ready when the bruschetta is finished.
Check out this recipe
Zucchini and Shrimp Fritters, Saffron Mayonnaise
Crispy fried zucchini and shrimp fritters topped with a fresh and creamy saffron mayonnaise.
Check out this recipe
Spaghetti allo Scoglio
Prepare this Mediterranean seafood pasta with the shellfish that you find (and like). We used fresh mussels, clams, shrimp and calamari with very simple seasoning.
Check out this recipeFull day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Rouget and Ratatouille the Provencal Cooking Rhythm
May 16, 2022
A couple of years ago, we spent a transformative week in the historic hill town of Cagnes sur Mer, widely considered the ‘Montmartre’ of the South and long favoured by impressionistic painters for its alluring beauty. Within five (5) days we went from our hurried, busy lives to a more relaxed, slowed-down Provencal pace, hopelessly …
Thanksgiving Roast Chicken with Rosé Cranberry Sauce
November 20, 2020
There is nothing more straightforward and satisfying than roast chicken. Turkey is the go-to for most Thanksgiving tables in North America. However, it is not practical for a small group, and it's a challenge to find turkey in France.…
Special Occasion? A Classic Beef Wellington with Sauce Béarnaise
April 22, 2022
Where’s the beef, you ask? It’s cleverly wrapped like a little holiday gift for your table! I often think of Beef Wellington as a holiday dish, but it’s perfect for any special occasion. Including my birthday, which is in August! A French chef might put you through your paces to make Beef Wellington with Sauce …
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris (in my humble opinion). It …
No Comment