tuscan shrimp and beans

servings: 2

12-14 oz peeled shrimp, shells reserved

3 tablespoons olive oil

3 garlic cloves, sliced thin

1/2 onion, diced

1 anchovy fillet, minced

1/4 teaspoon red pepper flakes

1 can cannellini beans, not drained

1/2 can fire roasted diced tomatoes

2 tablespoons basil, cut into ribbons

pinch of lemon zest and juice of 1/2 lemon

heat 1 tablespoon oil and add shrimp shells once hot

cook until they turn spotty and brown and the skillet starts to brown

add a cup of water and simmer for 5 minutes

strain reserving the liquid and discarding the shells

heat the remaining 2 tablespoons oil, onion, garlic, anchovies, red pepper flakes, salt and pepper over medium to low heat for 5 minutes until onion is softened

add the can of beans (and its liquid), diced tomatoes, and the shrimp stock

bring to simmer for 15 minutes

reduce heat to low, add shrimp and cover, stirring occasionally 5-7 minutes

remove from heat, stir in basil, lemon zest and juice.

season with s+p, serve with crusty bread