Pan-fried shrimp with white beans and feta

Ingredients:

• 220 g large shrimp, peeled, deveined and tailed
• 2 tbsp. l. olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, thinly sliced
• 1 teaspoon Italian seasoning
• 1 can (400 g) of canned chopped tomatoes
• 1 can (400g) canned cannellini beans, rinsed
• 2 cups spinach (about 65 g)
• 1/4 cup crumbled feta

Preparation:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and just beginning to brown in spots, 4-5 minutes. Add the garlic, Italian seasoning, 1/2 teaspoon salt, and a few grinds of black pepper and cook until the garlic softens, about 1 minute.
2. Pour in the tomatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the tomatoes thicken, 2-3 minutes. Add the shrimp and beans and cook, stirring occasionally, until the shrimp begin to turn orange, 2-3 minutes.
3. Add the spinach and continue cooking, stirring occasionally, until the spinach is wilted and bright green and the shrimp are opaque, 2-3 minutes. Remove the pan from the heat and sprinkle with the feta cheese. Cover until the cheese is heated through, 2-3 minutes. Serve immediately.