Ingredients

• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes
• 1 lb peeled shrimp
• 1/4 cup white wine
• 1 15-oz can navy beans, drained and rinsed
• 2 ucps cherry tomatoes, halved
• 4 cups baby spinach
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until it becomes fragrant, about 30 seconds. Add the shrimp and season it with salt and pepper to taste. Cook, stirring occasionally, until it turns bright pink, about 3 to 4 minutes. Stir in the white wine and cook for another 1 to 2 minutes. Add the navy beans, tomatoes, and baby spinach.
Serve immediately or store in the refrigerator for up to 3 days.