Shrimp and White Beans Recipe

My Runners World magazine always has really wonderful healthy recipes each month.  I've made several of them in the past, and always been happy.  This February, there was a recipe involving shrimp that I wanted to make, as it is still Pierce's favorite food.  Shrimp isn't generally in our budget right now, but they do have $5 bags at Walmart, so I caved and purchased some for this recipe.  I made a few tweaks in my version (mostly to downplay spiciness, as the boys are rather sensitive).

12 ounces frozen shrimp, defrosted in a colander
3 tbsp olive oil
1 tsp smoked paprika
4 garlic cloves, minced
8 ounces baby portobello mushrooms, sliced
1/4 tsp red pepper flakes
1 bay leaf, broken into small pieces
1 14.5 ounce can petite diced tomatoes
1 tbsp tomato paste
1 15 ounce cans white beans, drained
3/4 cup chicken broth
1 tbsp chopped parsley

Heat a large skillet over medium-high.  Toss shrimp, 3 cloves garlic, 2 tbsp olive oil and mushrooms with paprika.  Saute 1-2 minutes or until mushrooms are slightly tender.  Spoon into bowl and set aside.  Add rest of oil, pepper flakes, bay leaf, and 1 clove garlic.  Cook until garlic is golden.  Add tomatoes, cook until most of liquid evaporates, 3-4 minutes.  Add tomato paste, cook until darkened.  Add beans and broth, simmer until it is a thick stew, about 5 minutes.  Stir in shrimp, mushrooms, and parley.  Cook until heated through.

The boys did mention it was spicy, but it was only the mildest little kick it had.  I served it with my homemade whole wheat bread on the side.  I thought it was excellent! 

Readers, do you have any favorite recipes that you've found in magazines?