Garlicky Shrimp With Summer Squash and Beans

By Kay Chun

Updated May 20, 2026

  • Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
30 min
Rating
5(32)
Comments
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Aromatic leeks, garlic, clam juice and sweet summer squash 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.

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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.

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Ratings

5 out of 5
32 user ratings
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Comments

Emily

Tasty! Be sure to follow the instructions and stick to just the white and light green parts of the leeks. Felt like it could use a hint more acid, so I may try adding a small summer tomato with the beans and shrimp.

C. Riley Bennett

This dish has lovely, fresh flavor and is perfect for a light spring/summer meal. Would work well as a first plate with a heartier meal too.

Jane

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

adrienne

I used my own fish stock instead of clam juice, turned out great.

seattle cook

Great easy, healthy dinner. Made as written except I cooked my own Rancho Gordo beans instead of using canned. The clam juice really adds a good flavor to the broth.

Profbirder

I had leftover without schrmp - made a lovely breakfast topped with poached egg.

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