Skillet Shrimp with White Beans, Garlic and Chile

washingtonpost.com

Diana Richards

3 tablespoons olive oil

4 garlic cloves, thinly sliced

One (15-ounce) can no-salt-added cannellini beans, drained and rinsed

1 cup (6 ounces) halved grape or cherry tomatoes

1 ½ teaspoons minced, seeded Calabrian chiles or hot cherry peppers, plus more to taste

1 tablespoon water, plus more as needed

¼ teaspoon fine salt

1 pound large shrimp (26 to 30 per pound), shelled and deveined (tails left on or removed)

2 cups lightly packed chopped baby spinach leaves

1 tablespoon fresh lemon juice

Directions at washingtonpost.com

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