Garlicky Shrimp With Summer Squash and Beans

Name: Garlicky Shrimp With Summer Squash and Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 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

By Kay Chun

Published May 13, 2026

Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.

Media 1 of 1

Ready In: 30 min
Rating: (0)
Comments: Read comments

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

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.
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.
Step 3
Stir in lemon juice, butter, crushed red pepper and 1 tablespoon of the chives. Season to taste with salt and pepper.
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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