Lemon-rosemary shrimp, zucchini & white beans
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A hot sheet pan is essential for roasting the zucchini and onion to tenderness (but not mushiness), creating some browned spots with richer flavour. We add the shrimp, beans, rosemary, and garlic about midway through the cooking so they don’t overcook, and we finish with lemon zest and juice so those flavors remain vibrant.
Ingredients
Cooking spray
4 spray(s)
Zucchini
3 medium, sliced
Onion
1 small, roughly chopped
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Uncooked shrimp
1 pound(s), large, peeled and deveined
Canned cannellini beans
15½ oz, rinsed and drained
Rosemary
1 tbsp(s), finely chopped
Garlic clove
4 clove(s), medium, minced
Lemon zest
1 tbsp(s)
Fresh lemon juice
3 tbsp(s)
Instructions
1
Place a sheet pan in the oven and preheat the oven to 450°F.
2
Carefully remove the hot pan from the oven. Coat the pan with cooking spray. Add the zucchini and onion to the pan in an even layer; sprinkle with the salt and pepper. Roast for 8 minutes.
3
Carefully remove the pan from the oven. Gently stir the zucchini mixture and spread to the outside edges of the pan. Add the shrimp and beans to the middle of the pan; sprinkle with the rosemary and garlic. Roast until the shrimp is cooked through, 6 to 8 minutes. Remove the pan from the oven. Top the shrimp mixture with the lemon zest and juice; stir gently to combine.
4
Serving size: about 1 ½ cups
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