Braised Shrimp & White Beans
with Kale, Pearl Pasta & Parmesan
- Wheat
- Shellfish
- Milk
Plump shrimp are seared and braised with white beans, wilted kale, and pearl pasta in a light, garlicky broth. A finishing stir of butter and fresh lemon juice brings the whole dish together with bright, silky richness. Topped with Parmesan and a pinch of chili flakes, this one-pan meal is satisfying without feeling heavy.
Ingredients
¾ cup
Pearl Couscous
(Contains: Wheat)
1 unit
Cannellini Beans
4 ounce
Kale
3 unit
Chicken Stock Concentrate
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
1 clove
Garlic
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.
Add beans and garlic; cook, stirring, until fragrant, 30 seconds.
Stir in kale, remaining stock concentrates, and ¼ cup water (½ cup for 4 servings). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes. (For 4, add half the kale and stir until slightly wilted; add remaining kale and cook 3-4 minutes more.)
Reduce heat under pan with shrimp-kale mixture to low. Add cooked couscous, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice. Cook, stirring, until butter has melted.
Add another squeeze of lemon juice to taste. Season with salt and pepper if desired.
Divide shrimp and white beans between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve with remaining lemon wedges on the side.
Divide sausage and white beans between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Suggestions: Remove thick stems from pre-chopped kale before cooking, as they can be tough and fibrous.
