Active Time

　　15 minutes

　　Total Time

　　20 minutes

　　This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with garlic toast.

　　

Ingredients

Serves 2

　　3 tablespoons olive oil, divided

　　1 medium shallot, thinly sliced

　　1 (14.5-ounce) can diced tomatoes

　　1/2 teaspoon (or more) kosher salt, divided

　　1/2 teaspoon freshly ground black pepper, divided

　　1 (15-ounce) can white beans, rinsed, drained

　　1/4 cup Roasted Garlic Herb Sauce or high-quality pesto, plus more for serving

　　8 ounces shrimp, peeled, deveined (about 16 medium)

　　Thick slices of crusty toasted bread (for serving)

　　

Step 1

Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1–2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.

　　

Step 2

Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.