Quick meals under an hour can still have layers of flavor, they just require a few tricks and know-how to get the most flavor as quickly as possible. This recipe comes together rather fast once you have your ingredients prepped. Using shrimp shells to make a quick stock adds more flavor to the broth, leaving the shrimp to be cooked at the last minute to avoid overcooking. Each step adds a new flavor to the dish, ending with fresh basil and lemon to brighten the shrimp and white bean broth. Don’t let making a stock or the list of ingredients, like anchovies, intimidate you. They serve a purpose, making a quick home meal taste like restaurant-grade cooking.

Reserve shrimp shells to make a quick stock to add flavor to the stew. Justin/UP

Garlic Shrimp and White Bean Stew
Serves 4

Ingredients
1 pound large shell-on shrimp, peeled, deveined, and shells reserved
¼ cup olive oil
Salt and ground black pepper
1 cups water
1 Spanish onion, finely chopped
4 garlic cloves, thinly sliced
2 anchovy fillets, rinsed, patted dry, and minced
¼ teaspoon red pepper chili flakes
2 15-ounce cans cannellini beans (1 can drained)
1 14.5-ounce can diced tomatoes, drained
¼ cup fresh basil, roughly chopped
Zest of 1 lemon, plus juice

Directions

1. Pat dry the shrimp with paper towels. Set aside.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 to 6 minutes. Remove the skillet from heat and carefully add the water. When bubbling subsides, return the skillet to medium heat and simmer gently, stirring occasionally for 5 minutes. Strain mixture through a colander over a large bowl. Discard shells and reserve liquid.
3. Using the same skillet, heat 2 tablespoons of oil over medium-low heat. Add onion, garlic, anchovies, red pepper flakes, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook, stirring occasionally, until onion is softened and slightly browned, about 5 minutes.
4. Add beans, tomatoes, and shrimp stock and bring to a simmer for 15 minutes.
5. Reduce heat to low and add shrimp. Cover and cook until shrimp are pink, about 5 to 7 minutes. Remove from heat and stir in basil and lemon zest and juice. Season with salt and pepper to taste. Transfer to a serving dish and drizzle with oil. Serve with crunchy bread.