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(937)
Comments
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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.

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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
Nutritional analysis per serving (4 servings)

42 grams carbs; 190 milligrams cholesterol; 406 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 8 grams fiber; 930 milligrams sodium; 37 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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
937 user ratings
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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

zoya

Really wonderful. Forgot the pat of butter. Didn’t miss it. Didn’t have chives either. Still wonderful

Diane

Other’s comments are so helpful! Sautéed zucchini, leeks, fennel, garlic and red pepper flakes. Took them out and sautéed shrimp and garlic, took those out and added a little white wine to the pan, then the clam juice with the beans. They cooked for about 5 min, everything else back in the pot to cook for 3-4 minutes. Served with bread and parm. Delicious- used thawed frozen shrimp which I brined for about 15 minutes or so before cooking.

Ela

I found this to be quite bland. Disappointing.

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