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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
650
Fat
35g
Ingredients
Canned Butter Beans, Sun Dried Tomatoes, Spinach, Shrimp, Tomato Paste, Garlic, Heavy Cream, Kosher Salt, Shallot, Chicken Base, Parmesan Cheese, Paprika
Reviews
Based on 0 reviews
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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