Shrimp and beans are a beautiful pairing. The creaminess of the beans works well with the tender texture of the shrimp, both complimenting but not overpowering one another. Best of all, this is fast, easy meal you can assemble on any night of the week. Leftovers make an excellent breakfast or lunch the next day.
Tuscan Shrimp and Beans
1 pound large shell-on shrimp (26 to 30 per pound) peeled, deveined, and tails removed, shells reserved
1/4 cup extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
2 anchovy fillets
1/4 teaspoon red pepper flakes
2 (15 ounce) cans cannellini beans (1 can drained and rinsed, 1 can left undrained)
1 (14.5 ounce) can diced tomatoes, drained
1/4 cup shredded fresh basil
1/2 teaspoon grated lemon zest plus 1 tablespoon juice
- Heat 1 tablespoon oil in 12 inch skillet over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 5 to 6 minutes. Remove skillet from heat and carefully add 1 cup water. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through colander set over large bowl. Discard shells and reserve liquid (you should have about 1/4 cup). Wipe skillet clean with paper towels.
- Heat 2 tablespoons oil, onion, garlic, anchovies, pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now empty skillet over medium-low heat. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add 1 can drained beans, 1 can beans and their liquid, tomatoes, and shrimp stock and bring to simmer. Simmer, stirring occasionally, for 15 minutes.
- Reduce heat to low, add shrimp, cover, and cook, stirring once during cooking, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and stir in basil and lemon zest and juice. Season with salt and pepper to taste. Transfer to serving dish, drizzle with remaining 1 tablespoon oil, and serve.