Shrimp and White Bean Provencal

Prep Time: 35 Min.
Total Time: 35 Min.

Tomatoes, fennel and herbes de Provence will fill your kitchen with tempting aromas while you make this weeknight shrimp and white bean dinner. Serve this easy one-pot meal with crunchy bread to soak up all the flavors


  • 4 teaspoons olive oil
  • 1 lb uncooked deveined peeled extra-large shrimp, thawed if frozen, tail shells removed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher or fine sea salt
  • 1 medium bulb fennel, cored and diced (about 1 1/2 cups)
  • 1 cup diced yellow onion
  • 2 cloves garlic, finely chopped
  • 1 cup diced yellow or orange bell pepper (about 1 medium)
  • 1 teaspoon herbes de Provence
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 can (15 oz) cannellini beans, drained, rinsed
  • 2 tablespoons thinly sliced basil leaves


  1. In 12-inch skillet, heat 2 teaspoons of the oil over medium heat. Season shrimp with pepper flakes and salt. Cook 2 to 3 minutes, turning once, until shrimp are pink. Remove shrimp and reserve.
  2. In same skillet, add remaining 2 teaspoons olive oil, the fennel and onion; cook 4 to 5 minutes, stirring frequently, until fennel and onion just start to soften. Add garlic; cook 1 minute. Add bell pepper and herbes de Provence; stir to blend, and cook 3 minutes. Stir in tomatoes and beans; heat to simmering, then return shrimp to skillet. Simmer 1 to 2 minutes or until shrimp are heated. Transfer to serving bowl; garnish with basil.

Recipe Tips

  • Herbes de Provence is a mixture of dried herbs typical of the Provence region of southeast France. These mixtures typically contain savory, marjoram, rosemary, thyme, oregano and lavender.