Garlic Shrimp with White Beans

2 T. extra-virgin olive oil
3 cloves garlic, minced, divided
1/2 t. crushed red pepper
1 bay leaf
1 15-oz. can diced tomatoes, drained
2 15-oz. cans cannellini beans, rinsed and drained
1 cup low-sodium chicken broth
1 lb. shrimp, peeled and deveined*
1 t. smoked paprika
2 T. chopped Italian parsley

Heat 1 tablespoon oil in a large ovenproof skillet and add 1 garlic clove, crushed red pepper and bay leaf. Cook until just fragrant, about 1-2 minutes. Add tomatoes and cook about 5 minutes.

Add beans and broth and bring to a brisk simmer. Cook until slightly thickened. Season to taste with salt and pepper.

Combine remaining garlic, 1 T. olive oil, smoked paprika and shrimp in a bowl and toss to combine. Scatter shrimp evenly over bean mixture in an even layer.

Broil until shrimp are just cooked through and golden, about 3-5 minutes. Garnish with parsley and serve.

*I used pre-cooked large shrimp and still broiled them, although not as long as if they had been raw. This reduced cooking time.