Ingredients
2 tablespoons sugar
Salt and pepper
1 pound large shell-on shrimp (26 to 30 per pound), peeled, deveined, and tails removed, shells reserved
¼ cup extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, peeled, halved lengthwise, and sliced thin
2 anchovy fillets, rinsed, patted dry, and minced
¼ 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
¼ cup shredded fresh basil
½ teaspoon grated lemon zest plus 1 tablespoon juice
Directions
1
Dissolve sugar and 1 tablespoon salt in 1 quart cold water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.
2
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.
3
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.
4
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.