Shrimp Oreganata is a classic Italian dish combining fresh shrimp with a burst of herbs and spices to create a mouthwatering culinary experience.
Whether you're a seafood lover or simply looking to add some new flavors to your cooking repertoire, read on to learn more about this deliciously simple dish.
Shrimp Oreganata combines shrimp, garlic, oregano and lemon juice (or lime juice in this case). This recipe serves it with a simple combination of cannellini beans and escarole for a delightful one pan meal.
It is perfect for meatless Mondays, Lenten Fridays or when you want a quick and easy seafood meal.
Ingredients for Shrimp Oreganata
The ingredients are pretty basic and easy to find, with one exception. I also offer some alternatives:
- large shrimp (36/40 or 26/30) peeled and deveined
- canned cannellini beans (or Great northern or butter beans)
- escarole (or radicchio, spinach, or chard)
- fresh lime or lemon juice
- garlic cloves
- extra virgin olive oil
- smoked paprika (see below to make your own)
- dried oregano (see note below)
- salt and pepper
- freshly grated Parmesan cheese (optional for serving)
The original recipe used dried oregano, the powdery stuff, not oregano leaves. You can go that route if that's what you have. I have several large oregano plants in my garden, so I tend to use either fresh or dried leaves from the plants.
To use dried leaves, crush them between your fingers as you add them to the beans.
To use fresh leaves, finely chop 1 tablespoon fresh oregano leaves before adding them to the beans.
If you don't have smoked paprika, but want the lightly smoky taste, you can toast your own with plain paprika. Just pour some paprika into a small skillet and heat for a few minutes over medium low heat. Use ยฝ teaspoon for this recipe and save the rest in an airtight container for other recipes.
More Italian Recipes from #OurFamilyTable
Buon Appetito! Looking for some inspiration for delicious Italian dishes? Check out these recipes from my favorite bloggers:
Delicious Italian Recipes
- Chicken Alfredo from Hezzi-D's Recipe Box
- Italian Cream Soda from Jen Around the World
- Italian Flatbread Pizza from Art of Natural Living
- Mini Ciabatta Loaves from Karen's Kitchen Stories
- Pasta Primavera Bake from A Kitchen Hoor's Adventures
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Recipe
Ingredients
- 15 ounce can cannellini beans (drained and rinsed (ยผ cup liquid reserved))
- 2-3 large cloves garlic (finely minced)
- 3 tablespoon extra virgin olive oil (divided)
- ยฝ teaspoon smoked paprika
- 1 teaspoon dried oregano
- salt and pepper (to taste)
- 1ยผ pounds large shrimp (peeled and deveined)
- 1 large head escarole (rinsed and roughly chopped)
- 1ยฝ tablespoon fresh lime juice
- freshly grated Parmesan cheese (optional for serving)
Instructions
- In a medium bowl combine drained cannellini beans, minced garlic, one tablespoon olive oil, smoked paprika, and oregano.
- Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp and lightly season with salt and pepper to taste.
- Sautรฉ, stirring continually, until the shrimp is opaque, about 3-4 minutes. Do not overcook. Transfer the cooked shrimp to a plate and keep warm until ready to serve.
- Add remaining tablespoon of olive oil and chopped escarole to the skillet. Season with salt and pepper to taste, and sautรฉ, stirring frequently, until the escarole starts to wilt, about 2-3 minutes.
- Add the cannellini bean mixture and the reserved ยผ cup liquid from the beans. Cook, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted, about 2 more minutes.
- Remove from heat and stir in fresh lime juice.
- To serve, divide the warm cannellini bean and escarole mixture among individual serving plates and top with the cooked shrimp and freshly grated Parmesan cheese.
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Until next time, happy eating!
~Audrey
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