Broccoli Rabe with White Beans and Shrimp
A quick, healthy, and flavorful dish combining tender shrimp, bitter-sweet broccoli rabe, and creamy white beans, spiced with red pepper flakes and finished with crispy garlic and parmesan. Ready in just 25 minutes, this high-protein, fiber-rich meal is perfect for weeknight dinners or easy meal prep.
Instructions
- Prepare the Broccoli Rabe: Start by bringing a large pot of salted water to a rolling boil over high heat.While the water heats, rinse your broccoli rabe thoroughly to remove any grit or dirt. Trim off the tough stems if needed, then roughly chop the leaves and thinner stems to yield about 6–8 cups. Once the water is boiling, carefully add the broccoli rabe and cook for just 20 seconds—this keeps it bright green and slightly crisp. Immediately drain in a colander and gently squeeze out excess water to prevent sogginess later. Set aside.
- Infuse the Oil with Garlic Flavor: Place a large Dutch oven or heavy-bottomed pot over medium heat and pour in 3 tablespoons of extra-virgin olive oil. Let it warm until it shimmers lightly, signaling it’s hot enough. Add the thinly sliced 4 garlic cloves and stir occasionally to prevent burning. Cook until the garlic turns golden brown and fragrant, about 3 minutes. Use a slotted spoon to remove the garlic and place it on a paper towel-lined plate; this will become a crispy topping later.
- Cook the Shrimp: To the same pot, add the peeled and deveined 1 pound of large shrimp, making sure not to overcrowd the pan. Let the shrimp cook undisturbed for about 1 minute per side until they turn opaque and pink. Stir gently if needed, but avoid overcooking—they should remain tender and juicy. Season lightly with ½ teaspoon black pepper and 1 teaspoon kosher salt while cooking to enhance the flavor.
- Combine Broccoli Rabe with Shrimp: Once the shrimp are cooked, return the drained broccoli rabe to the pot. Sprinkle in ½ teaspoon red pepper flakes (or more if you like extra heat) and toss everything gently to coat the shrimp and greens evenly. The greens should become slightly wilted and fully coated in the flavorful oil and spices. Taste and adjust seasoning as needed.
- Add White Beans and Stock: Next, stir in 2 cans (15 ounces each) of drained and rinsed white beans. These add creaminess and plant-based protein to the dish. Pour in 1 cup of chicken stock, which will create a light, savory sauce. Turn the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for about 5 minutes, stirring occasionally. The liquid should reduce by roughly half, intensifying the flavors without drying out the dish.
- Plate and Garnish: Transfer the cooked shrimp, broccoli rabe, and beans to a large serving platter. Sprinkle the reserved crispy garlic on top for added texture and aroma. Finish with a generous amount of finely grated parmesan cheese and an extra pinch of red pepper flakes for a visual and flavor boost.
- Serve with Crusty Bread: This dish pairs beautifully with slices of crusty bread, perfect for soaking up the garlicky, spicy sauce. Serve immediately while hot, and enjoy a nutrient-packed meal that’s high in protein, fiber, and heart-healthy fats.
Notes
- For a milder flavor, remove the thick stems of the broccoli rabe before cooking.
- Be careful not to overcook the shrimp; they should remain tender and juicy.
- Blanching the broccoli rabe briefly preserves its vibrant green color and slightly bitter flavor.
- Customize the spice level by adjusting the red pepper flakes to taste.
- Canned white beans can be substituted with cooked chickpeas or cannellini beans.
- Use freshly grated parmesan for a richer, creamier topping; pre-grated cheese may not melt as well.
- Serve immediately to enjoy the crispy garlic topping at its best.