- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and thinly sliced
- 1 tablespoon butter
- 2 cups vegetable or chicken stock
- 1 tablespoon flour
- ⅓ cup heavy cream plus more if desired
- 1 pound asparagus spears halved or cut into thirds
- 15 ounce can of cannellini beans drained and rinsed
- 1 pound shrimp
- Juice of half a lemon
- Salt, pepper, garlic powder, and smoked paprika to taste
Cook the Onion:
Heat the neutral oil in a skillet over medium heat. Once hot, add the onion and cook for 3-4 minutes or until it begins to soften and just turn golden around the edges.
Melt the butter into the onion. Once frothy, add the stock and bring to a boil.
Finish the Sauce:
Add the heavy cream, asparagus, and cannellini beans and season all over with salt, pepper, and a few shakes of garlic powder. Bring to a low boil and reduce heat and simmer for 5 minutes. If the sauce seems too thick, add a little water and whisk to incorporate.
Cook the Shrimp:
Pat the shrimp dry and season all over with salt, pepper, and smoked paprika. Add the shrimp the sauce and cook for 4-5 minutes or until they are opaque. Taste and season with salt, pepper, and more smoked paprika. Stir in the lemon juice and cook for 1 minute. Turn off the heat.
Calories: 387kcal | Carbohydrates: 29g | Protein: 36g | Fat: 16g | Sodium: 1317mg | Fiber: 8g | Sugar: 5g | Vitamin C: 13mg