How to Make Tuscan Shrimp and Beans
How to Make Tuscan Shrimp and Beans is a medium Italian recipe that serves 4. 384 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 29 min | Cook: 36 min | Total: 1 hr 15 min
Cost: $17.62 total, $4.41 per serving
Ingredients
- 1 pound Large Shrimp (peeled and deveined; shells saved for stock)
- 1 tablespoon Salt (for brine)
- 2 tablespoons Granulated Sugar (for brine)
- 1 quart Cold Water (for brine)
- 1 tablespoon Olive Oil (extra‑virgin, for sautéing shells)
- 2 cups Water (for shrimp stock)
- 2 tablespoons Olive Oil (extra‑virgin, for sautéing aromatics)
- 1 medium Onion (diced)
- 4 pieces Garlic Cloves (sliced, not minced)
- 2 pieces Anchovies in Olive Oil (minced; packed in olive oil)
- 0.25 teaspoon Red Pepper Flakes
- 0.25 teaspoon Salt (additional seasoning)
- 0.125 teaspoon Black Pepper (freshly ground)
- 1 can (14.5 oz) Diced Tomatoes (undrained)
- 2 cans (15 oz each) Cannellini Beans (one drained, keep liquid from second can)
- 0.25 cup Fresh Basil (packed leaves, roughly chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 0.5 teaspoon Lemon Zest (fine zest)
- 1 tablespoon Extra Virgin Olive Oil (for finishing drizzle)
Instructions
Peel and Devein Shrimp
Remove the shells from the shrimp, set the shells aside for stock, then cut along the back of each shrimp with a paring knife and lift out the vein.
Time: PT5M
Brine the Shrimp
In a small bowl combine 1 quart cold water, 2 tbsp sugar and 1 tbsp salt, whisk until dissolved. Add the peeled shrimp and let sit for 15 minutes.
Time: PT15M
Make Quick Shrimp Stock
Heat 1 tbsp olive oil in the skillet over medium heat. Add the reserved shrimp shells and sauté 5 minutes until pink and fragrant. Add 2 cups water, increase heat to bring to a gentle simmer, and cook 5 minutes. Strain through a fine mesh strainer, reserving about ¼ cup liquid.
Time: PT12M
Temperature: medium
Sauté Aromatics
Wipe the skillet clean, add 2 tbsp olive oil and heat over medium‑low. Add the diced onion, sliced garlic, minced anchovies, ¼ tsp red pepper flakes, ¼ tsp salt and ⅛ tsp black pepper. Cook, stirring occasionally, 5 minutes until the onion is soft.
Time: PT5M
Temperature: medium‑low
Add Tomatoes and Beans
Stir in the canned diced tomatoes (with juice), the drained cannellini beans, the liquid from the second bean can, and the reserved shrimp stock. Mix well.
Time: PT2M
Simmer the Stew
Bring the mixture to a gentle simmer, then reduce heat and let it simmer uncovered for 15 minutes so the flavors meld and the broth thickens slightly.
Time: PT15M
Temperature: low
Poach the Shrimp
Remove the shrimp from the brine, pat dry, and add them to the simmering stew. Lower heat to low, cover, and poach 5‑7 minutes until the shrimp turn pink and opaque.
Time: PT6M
Temperature: low
Finish and Serve
Stir in ¼ cup fresh basil, 1 tbsp lemon juice, ½ tsp lemon zest, and drizzle 1 tbsp extra‑virgin olive oil. Taste and adjust salt or pepper if needed. Serve hot with crusty bread for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 384
- Protein
- 38 g
- Carbohydrates
- 55 g
- Fat
- 37 g
- Fiber
- 12 g
Dietary info: Gluten-Free, Pescatarian, Low-Carb, High-Protein
Allergens: Shellfish, Fish
Ingredient Substitutions
- Instead of Large Shrimp: Scallops, Large langoustine
- Instead of Salt: Kosher salt
- Instead of Granulated Sugar: Honey (use less)
- Instead of Olive Oil: vegetable oil
- Instead of Olive Oil: vegetable oil
- Instead of Onion: shallot
- Instead of Garlic Cloves: garlic powder (1 tsp)
- Instead of Anchovies in Olive Oil: fish sauce (1 tsp)
- Instead of Red Pepper Flakes: cayenne pepper (pinch)
- Instead of Diced Tomatoes: fresh diced tomatoes (2 cups)
- Instead of Cannellini Beans: Great Northern beans
- Instead of Fresh Basil: flat‑leaf parsley
- Instead of Lemon Juice: white wine vinegar (1 tsp)
- Instead of Lemon Zest: lemon peel
- Instead of Extra Virgin Olive Oil: infused olive oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Small Bowl
- Large Skillet
- Fine Mesh Strainer
- Measuring Spoons
- Measuring Cup
- Wooden Spoon
- Paper Towels
Critical Steps — Do Not Skip
- Making the shrimp stock from shells to build deep flavor.
- Avoid overcooking the shrimp; poach only 5‑7 minutes.
- Using the liquid from the second can of beans for added creaminess.
- Slicing garlic instead of mincing to keep the flavor mellow.
Chef Tips from the Video
- Saving the shrimp shells for stock adds a depth of flavor you can't get from store‑bought broth.
- Keep the garlic in slices; they soften and release flavor without dominating the stew.
- The canned bean liquid acts like a light cream, eliminating the need for dairy.
- Finish with a drizzle of high‑quality extra‑virgin olive oil for a glossy finish.
Troubleshooting
Shrimp are rubbery or overcooked.
Reduce poaching time to 4‑5 minutes and ensure the liquid is only at a gentle low simmer, not a rolling boil.
Stew is too thin.
Simmer uncovered for a few extra minutes to reduce, or mash a few beans against the side of the pan to thicken.
Dish is too salty.
Add a splash of water or unsalted broth and balance with extra lemon juice.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently and add fresh shrimp at the end if desired.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the shrimp stock up to 2 days ahead and refrigerate.
- The bean‑tomato base can be made ahead and reheated; add shrimp just before serving.
- Store the finished stew without shrimp; poach shrimp fresh for best texture.
Frequently Asked Questions
What is the cultural significance and history of Tuscan shrimp and cannellini bean stew in Italian cuisine?
Tuscan cuisine traditionally celebrates simple, rustic dishes that let high‑quality ingredients shine. While beans and olive oil are staple pantry items in Tuscany, adding shrimp creates a coastal twist that reflects the region’s access to fresh seafood from the Tyrrhenian Sea.
What are the traditional regional variations of bean‑based stews in Tuscany and how does this shrimp version differ?
Classic Tuscan bean stews, such as "Fagioli all’Uccelletto," use cannellini beans, tomatoes, sage, and sometimes pork. This version swaps the pork for shrimp, adds a quick shrimp‑shell stock, and finishes with lemon and basil for a brighter, seaside flavor.
How is Tuscan shrimp and cannellini bean stew traditionally served in Tuscany?
It is typically served hot in a shallow bowl or earthenware dish, accompanied by crusty country bread for sopping up the broth. A drizzle of extra‑virgin olive oil and a sprinkle of fresh herbs finish the plate.
On what occasions or celebrations is a shrimp and bean stew like this enjoyed in Italian culture?
A quick, protein‑rich bean stew is common for weeknight family meals, but it also appears at informal gatherings and seaside festivals where fresh seafood is abundant.
What other Tuscan dishes pair well with this shrimp and cannellini bean stew?
Pair it with a simple green salad dressed with lemon‑olive oil, roasted vegetables such as zucchini or bell peppers, and a glass of crisp Vermentino or Chianti.
What are the authentic traditional ingredients for Tuscan shrimp and cannellini bean stew versus acceptable substitutes?
Authentic ingredients include large shrimp, cannellini beans, canned diced tomatoes, anchovies packed in olive oil, fresh basil, and extra‑virgin olive oil. Substitutes can be Great Northern beans for cannellini, fish sauce for anchovies, and lemon juice for vinegar.
What are the most common mistakes to avoid when making Tuscan shrimp and cannellini bean stew at home?
Common errors include overcooking the shrimp, burning the shrimp shells while making stock, using too much salt before tasting, and discarding the bean‑canning liquid which adds creaminess.
Why does this recipe use a quick shrimp‑shell stock instead of store‑bought broth?
The shells are packed with glutamates and marine aromatics that give the stew a deep, briny flavor that commercial broth cannot replicate, while also using ingredients you already have on hand.
Can I make Tuscan shrimp and cannellini bean stew ahead of time and how should I store it?
Yes. Prepare the bean‑tomato base and stock up to 2 days ahead; store in the refrigerator in an airtight container. Add the shrimp and finish with basil and lemon just before reheating to keep the shrimp tender.
What texture and appearance should I look for when the shrimp are done in this stew?
The shrimp should be uniformly pink, opaque throughout, and slightly firm to the bite—no translucent or rubbery spots. Overcooked shrimp will turn tough and dry.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based cooking recipes and techniques, providing detailed explanations, equipment reviews, and reliable, reproducible results for home cooks.
How does the YouTube channel America's Test Kitchen's approach to Italian cooking differ from other cooking channels?
America's Test Kitchen emphasizes precise measurements, controlled experiments, and step‑by‑step troubleshooting, whereas many other channels focus on visual flair. Their Italian recipes often include scientific explanations for flavor development, like using shrimp shells for stock.
What other Italian recipes is the YouTube channel America's Test Kitchen known for?
America's Test Kitchen is known for classic Italian dishes such as perfect Spaghetti Carbonara, traditional Margherita Pizza, Risotto alla Milanese, and authentic Bolognese sauce, all presented with thorough testing and clear instructions.
Last updated: September 6, 2026
