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Garlicky Shrimp with Zucchini and Cannellini Beans

Delicious, comforting and very flavorful. Just the right amount of garlic. The clam juice, shrimp and beans work together to create a rich and aromatic broth.

Ingredients

  • 2 Tbsp. Extra-virgin olive oil
  • 1 medium Leek, white and light green parts; 1 cup
  • Kosher salt and pepper
  • 1 medium Zucchini, cut into 1/4 inch cubes; about 2 cups
  • 5 large Garlic cloves, peeled and thinly sliced
  • 1 8 oz. Bottle clam juice
  • 1 14 oz. Can cannellini beans, rinsed and drained
  • 1 lb. Peeled and deveined large shrimp; 4 per person
  • 1 Tbsp. Freshly squeezed lemon juice
  • 1 Tbsp. Butter
  • 1/4 tsp. Crushed red pepper
  • 2 Tbsp. Chopped chives; divided

Instructions

  • In a large Dutch oven, heat oil over medium. Add leek, season with salt and pepper. Cook, stirring occasionally until softened; about 2 minutes. Add zucchini, season with salt and pepper, and cook stirring occasionally, until zucchini is softened; about 3 minutes. Add garlic and stir until fragrant; about 1 minute.
  • Add clam juice, beans and shrimp and mix well. Cover and reduce heat to medium-low. Cook until shrimp are just cooked through; about 4 to 5 minutes.
  • Stir in lemon juice, butter, crushed red pepper and 1 tablespoon of the chives. Check for seasoning and adjust if needed.
  • Divide the shrimp mixture among 4 shallow bowls and top with the remaining tablespoon of chives. Serve warm with crusty bread on the side.