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Lemony Arugula with Warm Shrimp and White Beans

Rated : 
 by 11 people
Makes: 4 servings Prep 20 mins Cook 5 mins View Nutrition Facts


  • 4 cups  baby arugula
  • 1/2 cup  lemon dressing
  • 2 teaspoons  extra-virgin olive oil
  • 3/4 pound  frozen peeled and deveined large shrimp, thawed, tails removed
  • 1/4 teaspoon  black pepper
  • 2 15 ounce can no-salt-added cannellini beans, drained and rinsed
  • 1 cup  diced bell pepper
  • 1/2 cup  finely chopped celery, including some leaves
  • 1/4 cup  chopped parsley


1. Toss arugula with 2 tablespoons dressing. Divide among four plates.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, sprinkle with black pepper and cook, stirring occasionally, until bright pink, 2 to 3 minutes. Stir in beans, bell pepper, celery and remaining dressing and continue cooking until shrimp are just cooked through, 1 to 2 minutes more. Stir in parsley, remove from heat and serve over arugula.

Lemony Arugula with Warm Shrimp and White Beans
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