One-Pan Lemon Pepper Shrimp with Cannellini and Greens

A 15-minute, one-pan shrimp dinner that proves pantry staples can still feel luxurious.

Think of this as the culinary equivalent of a sleight-of-hand magic trick: chic, effortless, and ready in 15 minutes flat. We’re leaning hard into the pantry-staple-as-hero trope here, letting a humble can of cannellini beans do the heavy lifting. By mashing half of them directly into the pan, you unlock a starchy, velvety “cream” sauce that feels far more indulgent than it actually is—no heavy dairy required. It’s a bright, zippy ode to the holy trinity of garlic, lemon pepper, and butter, finished with the flavour and lift of fresh herbs. It’s light, it’s luscious, and it’s practically begging for a hunk of torn sourdough to swipe up every last drop of that citrusy gold.

Yield: 4 servings
Total time: 15 minutes

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 5 garlic cloves, minced
• 1 ½ tsp lemon pepper seasoning
• ¾ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), plus an extra splash
• 1 (540 mL / 19-oz) can cannellini beans, rinsed and drained
• 1 cup frozen chopped spinach
• 1 lb large shrimp, peeled and deveined
• ½ tsp kosher salt, plus more to taste
• ⅓ cup fresh flat-leaf parsley, chopped
• 3 green onions, thinly sliced (include whites for a sharper bite)
• ½ lemon, juiced, plus extra wedges for serving
• Crusty bread, for serving
  
  

Preparation

1. Bloom the Aromatics
   In a large skillet, melt the butter with the olive oil over medium-high heat. Add the garlic and lemon pepper seasoning. Sauté, stirring constantly, until the garlic is fragrant and just beginning to turn golden, about 1 minute.
2. Build the Sauce
   Pour in the white wine and add the beans. Bring the liquid to a brisk simmer. Using a potato masher or the back of a large spoon, lightly crush about half of the beans—this will thicken the sauce and create a creamy texture instantly. Stir in the frozen spinach. Let the mixture bubble for 3 to 4 minutes, breaking up any icy clumps with your spoon, until the spinach is thawed and the wine has reduced into a glossy, thickened sauce.
3. Sear the Shrimp
   Scatter the green onions and shrimp over the bean mixture in an even layer; season with salt. Sauté, stirring occasionally, until the shrimp are just beginning to turn opaque. When the shrimp are about halfway cooked, add an additional splash of wine to the pan—this deglazes the base once more and ensures a silky, saucy finish. Continue to sauté until the shrimp are pink and curled into a "C" shape, about 3 to 5 minutes total. Do not overcook.
4. The Finishing Touches
   Remove the pan from the heat. Stir in the lemon juice and most of the parsley. Taste and adjust with more salt or a pinch of red pepper flakes if you're craving a bit of heat.
5. Serve
   Ladle into shallow bowls. Garnish with the remaining parsley and a final sprinkle of green onions. For an extra touch of brightness, grate fresh lemon zest over each bowl—it makes the whole dish feel instantly fancier. Serve immediately with toasted crusty bread to mop up the sauce and extra lemon wedges on the side.