Garlicky Shrimp With Zucchini and Beans

By Kay Chun

Updated May 28, 2026

  • Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
30 min
Rating
5(193)
Comments
Read comments

Aromatic leeks, garlic, clam juice and sweet zucchini create a flavorful base in this brothy shrimp stew. The shrimp gets poached directly in the broth, infusing the liquid with its briny liquor; the canned beans add heft and a pat of butter transforms the juices into a luscious sauce brightened by fresh chives and lemon juice. Serve with warm crusty bread on the side for sopping everything up. Leftovers also make a fantastic pasta salad the next day, tossed with any short pasta, olive oil and grated Parmesan.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil

  • 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced (1 cup)

  • Kosher salt and pepper

  • 1 medium zucchini or yellow squash (8 ounces), cut into ¼-inch cubes (about 2 cups)

  • 5 garlic cloves, thinly sliced

  • 1 (8-ounce) bottle clam juice

  • 1 (14-ounce) can white beans, rinsed

  • 1 pound peeled and deveined large shrimp

  • 1 tablespoon lemon juice

  • 1 tablespoon unsalted butter

  • ¼ teaspoon crushed red pepper

  • 2 tablespoons chopped chives

  • Crusty bread, for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large Dutch oven, heat oil over medium. Add leek, season with salt and pepper, and cook, stirring occasionally, until softened, 2 minutes. Add zucchini, season with salt and pepper, and cook, stirring occasionally, until zucchini is softened, 3 minutes. Add garlic and stir until fragrant, 1 minute. 

  2. Step 2

    Add clam juice, beans and shrimp and mix well, then cover and reduce heat to medium-low. Cook until shrimp are just cooked through, 4 to 5 minutes. 

  3. Step 3

    Stir in lemon juice, butter, crushed red pepper and 1 tablespoon of the chives. Season to taste with salt and pepper.

  4. Step 4

    Divide the shrimp mixture among 4 shallow bowls and top with the remaining chives. Serve warm, with crusty bread on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
193 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

MHCF

This was nice and bright. My only change is I cooked the shrimp first, seasoned with salt, pepper, garlic powder and a pop of smoked paprika, then set aside. I also seared the zucchini for some color but only partially cooked, then set aside. Proceeded with the recipe, added zucchini back in to finish cooking, added shrimp on top before serving.

Jane

Clam juice... Is this a "must?"

Theater Goer

@Don P. Fish broth or cook the shrimp shells to make a shrimp broth

Nan

I found it a little bland, even with the crushed red pepper. I added some Herb de Provence and this made it much more flavorful.

Kathleen Scharf

Cooked pretty much as written except juiced whole lemon, maybe 3 T. Love the shrimp/white bean combination. We alway sub aleppo pepper for pepper flakes. Quick — complète mise en place is crucial. Might try some saffron some time.

Tejasrose

5 Stars! I cooked this EXACTLY as recipe dictated, even timing the sautéing exactly as indicated, and using 5 garlic cloves, even though mine were huge (we love garlic) and this was AMAZING! I used half zucchini and half yellow squash, maybe more red pepper flakes than indicated and fresh baked hot crusty bread. This was so good my husband commented “We broke our Friday night Hot Wings ritual with something healthy and just as tasty!” Score!!!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.