Go Back

Shrimp and White Bean Casserole with Artichokes and Spinach

Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: shrimp
Servings: 4 people
Calories: 539kcal


  • casserole dish, stove top pan


  • 1 lb Shrimp -Peeled and deveined with tails removed. Can use rotisserie chicken as a substitute.
  • 1/2 cup Onion -diced
  • 2 sprigs Thyme leaves -throw out stems
  • 2 cloves Garlic -minced
  • 15 oz Diced fire
    roasted tomatoes
    -1 can (found in aisle with tomato sauce)
  • 1/4 cup Heavy cream -this can be omitted for dairy free
  • 12 oz Marinated artichoke hearts drained -1 jar
  • 10 oz Spinach -cooked
  • 15 oz Cannelini beans -1 can
  • 8 oz Feta cheese
  • 3 tbsp olive oil
  • Salt and pepper to taste


  • Preheat oven to 400 degrees
  • Sauté spinach until wilted and set aside. Squeeze out water if needed.
  • In the same pot, sauté onions in 2tbs. olive oil until translucent.
  • Add garlic and thyme and sauté for another two minutes.
  • Add fire roasted tomatoes and cook for 2-3 minutes.
  • Add cream, stir to combine and turn off heat.
  • Drizzle 1tbs. olive oil in the bottom of an 8 by 8 casserole dish. You can also use a 10-12 inch cast iron skillet.
  • Layer the spinach, cannelini beans, artichoke hearts and raw shrimp in the casserole dish.
  • Cover with sauce and top with feta cheese.
  • Bake at 400 degrees for 20 minutes or until shrimp has turned pink in color.


This meal can also be prepped ahead of time and cooked the following day for a quick timesaver recipe!
If your guests don't like shellfish, shredded pre-cooked rotisserie chicken is a great alternative for this recipe.