Last Updated on December 29, 2025
This bright and comforting seafood dish comes together in one pan with virtually no prep time needed. If you’re searching for a flavor-packed meal to fuel your week at the drop of a hat, look no further.
Ingredients
- ¼ cup extra-virgin olive oil
- 4 garlic cloves minced
- ¼ cup tomato paste
- ½ tsp paprika
- ½ tsp ground cumin
- ½ cup heavy cream
- 2 13-ounce cans navy beans, rinsed
- Kosher salt and freshly ground black pepper
- 2 lbs ButcherBox Wild-caught Shrimp defrosted
- microgreens for garnish
Instructions
- Preheat the broiler and position a rack 6 inches from the heat.
- In a large cast-iron skillet, heat the olive oil over medium-high. Add the garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant and golden brown. Add the tomato paste, paprika, and cumin. Cook for about 1 minute, stirring, until the paste darkens slightly. Season with salt and pepper. Add the cream, navy beans, and ¼ cup water. Cook for 3 to 5 minutes, until the sauce reduces and thickens slightly.
- Add the shrimp and stir to coat in the sauce, then spread in an even layer. Transfer the skillet to the broiler and broil for 2 to 4 minutes, until the shrimp are cooked through and the sauce is bubbling. Garnish with microgreens.
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Ashley Lonsdale is the chef at ButcherBox. Her big hope is for a world where everyone can access the joy of food. That hope is precisely why she spends her free time as an associate board member for the Food Education Fund and writing recipes for her newsletter FOODSTAR. Previously, she was the culinary director for Daily Harvest, a private chef, and a line cook in various New York City kitchens. She is a graduate of the French Culinary Institute.
