Tuscan Shrimp & White Beans
Meet Tuscan Beans & Shrimp, a creamy delight that blends tender cannellini beans, succulent shrimp, and a rich sun-dried tomato and spinach sauce. A riff on creamy Tuscan chicken, Chef Tracey's version lightens things up a little, yet still tastes hearty and wholesome. This dish is comforting enough for a busy weeknight, but elegant enough for any occasion.
Nutritional facts
Protein
30g
Carbs
41g
Calories
650kcal
Fat
35g
Ingredients
Canned Butter Beans, Sun Dried Tomatoes, Spinach, Shrimp, Tomato Paste, Garlic, Heavy Cream, Kosher Salt, Shallot, Chicken Base, Parmesan Cheese, Paprika
Contains milk, shellfish, wheat, soybeans.
Reviews
4.5
Based on 49 reviews
very good
Dein · 07/14/25
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About Tracey Bloom Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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