Shrimp and White Bean Casserole with Artichokes and Spinach
Servings: 4 people
Calories: 539kcal
Equipment
- casserole dish, stove top pan
Ingredients
- 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
Instructions
- 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.
Notes
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.