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    Whip & Wander » Recipes » Mains

    Published: Nov 10, 2020 · Modified: May 16, 2024 by Jenni · This post may contain affiliate links.

    Shrimp in Romesco Sauce with White Beans

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    Shrimp in Romesco Sauce with White Beans in a skillet resting on a white cloth
    a spoons scooping into a dish of shrimp in romesco sauce with parsley and white beans
    a skillet filled with Shrimp in Romesco Sauce with White Beans topped with fresh parsley and a wooden spoon scooping into the skillet, a tray of toast resting nearby
    a hand using a piece of toast to scoop into a dish of Shrimp in Romesco Sauce with White Beans
    toast scooping into a dsiht hat contains shrimp, somesco sauce, parsley, and beans
    a red skillet of Shrimp in Romesco Sauce with White Beans resting on a wooden surface with a white towel and a board full of toast

    a wooden surface with a white towel, a dark red skillet filled with Shrimp in Romesco Sauce with White Beans, and a wooden board with toast points

    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.

    a dark red skillet containing Shrimp in Romesco Sauce with White Beans resting on a white towel on a wooden surface
    a wooden spoon scooping into Shrimp in Romesco Sauce with White Beans and parsley

    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!

    a skillet of Shrimp in Romesco Sauce with White Beans with a wooden spoon resting in the dish resting on a white towel with a tray of toast points resting next to the skiller
    a wooden spoon resting in a skillet of Shrimp in Romesco Sauce with White Beans with a board of toast points resting nearby

    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 hand using a toast point to dip into Shrimp in Romesco Sauce with White Beans in a skillet
    a toast point dipping into a skillet of Shrimp in Romesco Sauce with White Beans

    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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    a wooden surface with a white towel, a dark red skillet filled with Shrimp in Romesco Sauce with White Beans, and a wooden board with toast points

    Shrimp in Romesco Sauce with White Beans

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    • Author: Whip & Wander
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings
    • Category: Mains
    • Method: Stovetop
    • Cuisine: Spanish
    • Diet: Gluten Free
    Print Recipe
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    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

    Scale
    • 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

    1. In a large skillet or saute pan, over medium-high heat, heat the garlic oil (or olive oil + minced garlic) until hot.
    2. Add the shrimp to the pan and sprinkle with salt and pepper.
    3. 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.
    4. 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.
    5. 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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