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Roasted Shrimp and Tomatoes an Easy One Pot Recipe

There 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 Shrimp Spinach Before Cooking Recipe

Cheesy Tomato Beans with Spinach and Roasted Shrimp

blankMartine Bertin-Peterson
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!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 Servings


  • 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
  • Grated Parmesan for serving
  • Crusty Italian or French baguette for dipping


  • 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.
Keyword Cheese, Shrimp, Tomatoes
Tried this recipe?Let us know how it was!

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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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