I don’t know about you, but I’m always looking for a great quick-meal I can make at home that tastes delicious but doesn’t take me hours to prepare.

The following perfect quick meal recipe is a contribution post by Chef Aly Seckinger. Aly is a local South Bay, California entrepreneur who has a catering & private chef service business. I met her at a 50^th birthday party she was the chef for and loved her food! We became fast friends ever since.

By Aly Seckinger

Shrimp and White Bean Casserole with Artichokes and Spinach

I love an easy dinner that’s full of flavor. When I think of delicious, fresh, and clean flavors, I think Mediterranean.

With the briny taste of artichokes, salty feta, and sweet shrimp, this dish is sure to be a crowd pleaser. It will absolutely impress your family and friends!

Requiring only 35 minutes for preparation and cook time, this simple- yet-elegant dish is a total win! My friends and family love how light the dish tastes while being filling at the same time.

I hope you enjoy it as much as they do!

Print Recipe

Shrimp and White Bean Casserole with Artichokes and Spinach

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Mediterranean

Keyword: shrimp

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.