Shrimp White Bean Tomato Pot

A rich tomato broth with creamy beans and sweet shrimp. Keep the shrimp at a gentle simmer for the most tender texture.

Why you’ll love this recipe

• A rich tomato broth with creamy beans and sweet shrimp.
• Keep the shrimp at a gentle simmer for the most tender texture.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz shrimp, peeled
• 1 15-oz can canned white beans, drained
• 1 14-oz can canned tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan over medium

   Heat oil in a saucepan over medium. Stir garlic for 30 seconds.

2. 02

   Add canned tomatoes and measured water

   Add canned tomatoes and measured water. Simmer 8 minutes, breaking tomatoes with a spoon.

3. 03

   Add drained beans and simmer 3 minutes

   Add drained beans and simmer 3 minutes.

4. 04

   Add shrimp and simmer gently 4–6 minutes until 145°F

   Add shrimp and simmer gently 4–6 minutes until 145°F. Serve in warm bowls.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep the shrimp at a gentle simmer for the most tender texture.

Make it your own

Use canned chickpeas in place of white beans.

What to serve with it

Ladle into warmed deep bowls, dividing the solids evenly before adding the broth. Toasted bread is an optional side and is not included in the ingredient match.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.