Lemony Arugula with Warm Shrimp and White Beans
- cal. (kcal) 387
- Makes: 4 servings
- Prep: 20 mins
- Cook: 5 mins
- Carb Grams Per Serving: 34
extra-virgin olive oil
frozen peeled and deveined large shrimp, thawed, tails removed
no-salt-added cannellini beans, drained and rinsed
diced bell pepper
finely chopped celery, including some leaves
- Toss arugula with 2 tablespoons dressing. Divide among four plates.
- 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.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 387 cal., 19 g total fat (2 g sat. fat), 742 mg sodium, 34 g carb. (10 g fiber), 23 g pro.