Date nights at home
One thing this year has taught me is that date nights at home are a very good idea. Simply shutting laptops, silencing phones, and putting a record on while we make dinner has been a good way to make sure that we're setting some healthy boundaries in our work/life routine while were both working at home. Setting aside complete evenings to enjoy those records with a special meal is even better.
This Shrimp in Romesco Sauce with White Beans is one of our favorite date-night dishes as of late because it presents itself as a little fancy, but is deceptively simple to make, clocking in around 20 minutes if you count pre-making a batch of my 5-Minute Romesco Sauce.
Let's talk about Romesco Sause for a moment
Romesco originated in Tarragona, Catalonia, a port city in the northeastern region of Spain. Fishermen in Tarragona made romesco sauce to be served with the fish they caught, but I find that the bright red-orange sauce works well with a wide variety of dishes. The flavors are decidedly smoky, savory, and acidic so I find pairing it with everything from grilled and roasted veggies to fish, chicken, pork, steak, and tofu is seriously delicious. My 5-Minute Romesco Sauce makes about 4 cups (32 oz) sauce and this recipe calls for 2 cups (16 oz) so you should have plenty left over to add to additional dishes throughout the week. Check out the sauce post to get more inspiration on how to use the leftover sauce up, or serve simply with a big loaf of crusty bread on another date night!
What to serve with this dish
Though this dish is delicious served on its own, I love to pair Shrimp in Romesco Sauce with White Beans with toast points or a loaf of crusty bread to mop of every last bit of the tasty sauce! A glass of crisp white wine rounds everything out if you're so inclined.
What tools do I need to make this recipe?
- A large skillet or saute pan
- Measuring cups and measuring spoons
- A cutting board
- A chefs knife
- A can opener
- A medium prep bowl to reserve the cooked shrimp in
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
A note for special diets
This recipe for Shrimp in Romesco Sauce with White Beans on its own is gluten-free, grain-free, and dairy-free. If you are following a gluten-free diet, you can pair your favorite gluten-free toast points with this.
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Shrimp in Romesco Sauce with White Beans
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten Free
Description
Shrimp in Romesco Sauce with White Beans is one of our favorite special date-night dishes. This easy recipe can be ready in about 20 minutes or less.
Ingredients
- 1 tbsp garlic-infused olive oil - OR - extra virgin olive oil + 2 cloves minced garlic
- 1 lb raw shrimp, fresh or thawed frozen
- ½ tsp Kosher salt
- ¼ tsp cracked black pepper
- 2 cups 5-Minute Romesco Sauce
- 1 (15 oz) can cannellini beans (may sub for great northern beans), drained and rinsed
- ¼ cup Italian flat-leaf parsley, chopped
- Optional: ½-1 cup chicken or vegetable broth
Instructions
- In a large skillet or saute pan, over medium-high heat, heat the garlic oil (or olive oil + minced garlic) until hot.
- Add the shrimp to the pan and sprinkle with salt and pepper.
- Saute the shrimp, stirring occasionally to cook on both sides until the flesh is pink and opaque and the tails are bright red (if you've chosen to keep the tails on). This process should take about 3-5 minutes, depending on the size of your shrimp. Once the shrimp are cooked through, remove them from heat into a clean bowl and reserve to the side.
- Reduce the heat to medium and add the 5-Minute Romesco Sauce and the cannellini beans to the pan. Allow to cook until the sauce begins to simmer slightly and the beans are warmed through.
- The romesco sauce will thicken considerably when warmed. If made as directed it should be thick and nearly spreadable, almost like a dip. If you prefer your sauce to stay more stew-like, you can ½ - 1 cup of broth (depending on your preference) to the pan to cook along with the romesco and beans.
- Remove the pan from heat, nestle the reserved shrimp into the sauce and beans, and sprinkle with fresh, chopped parsley, and serve warm. I love to serve this with toast points or crusty bread, but it is lovely on it's own too.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 2 g
- Sodium: 1170 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 165 mg
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