Shrimp with White Beans and Kale

Heat the oil in a fry pan over medium-high heat. Add the shrimp, sprinkle with 2 big pinches of salt, and cook, without moving the shrimp, for 2 minutes, or until pink on the underside. Flip the shrimp, add the zucchini and tomatoes to the pan, along with another sprinkle of salt, and raise the heat to high. Cook, stirring and tossing, for 2 or 3 minutes, or until the zucchini has a bit of color, the tomatoes are a bit wrinkly and the shrimp are cooked through. Transfer the shrimp and veggies to a plate.

Return the fry pan to the heat and add the beans with their liquid and the chicken broth. Bring to a boil over high heat, scraping the bottom of the pan with a wooden spoon to release any brown bits, then reduce the heat to medium. Add the red pepper flakes and lemon juice and kale, stirring to submerge the kale in the liquid. Cook at a strong simmer until the liquid is reduced and the kale is tender, about 5 minutes.

Use your wooden spoon to mash some of the beans into the liquid to make a creamy sauce. Return the shrimp and vegetables to the pan and heat through. Serve in shallow bowls, sprinkled with the lemon zest. Serves 2.

Level Up: Another way to serve this is spooned onto slices of toasted or grilled bread. For the crispiest toasts, heat 1 Tbs. olive oil in a skillet along with a smashed and peeled garlic clove. When the garlic starts to look golden, remove and discard it and add the slices of bread to the skillet. Toast in the garlicky oil for about 2 minutes on each side, or until golden and crunchy.

Adapted from One Plate at a Time by Demi Lovato (Flatiron Books, 2026)