• 2 tbsp sugar
  • salt and pepper
  • 1 pound shrimp, peeled, deveined, tails removed
  • 1/4 cup olive oil, extra virgin
  • 4 garlic cloves, peeled, halved lengthwise and sliced thin -or- frozen garlic cloves
  • 2 anchovy fillets rinsed, patted dry and minced
  • 1/4 tsp red pepper flakes
  • 2 15 oz cans cannellini beans, one drained and rinced, one undrained
  • 1 14.5 oz can fire roasted, diced tomatoes
  • 1/4 cup shredded basil
  • 1/2 tsp grated lemon zest plus one tbsp juice


  1. Dissolve sugar and 1 tbsp salt in 1 quart cold water in large bowl. Submerge shrimp in brine, cover and refrigerate for 15 minutes. Remove shrimp and pat dry with paper towels.
  2. Heat 2 tbsp oil, onion, garlic, anchovies, red pepper flakes, 1/4 tsp salt and 1/8 tsp pepper in 12” skillet over medium low heat. Cook, stirring occasionally until onion is softened, about 5 minutes. Add one can drained beans, 1 can beans and their liquid, tomatoes and bring to simmer for 15 minutes.
  3. Reduce heat to low, add shrimp, cover and cook for 5 to 7 minutes until shrimp are opaque. Remove skillet from heat and stir in basil, lemon zest and juice. Transfer to serving dish and drizzle with remaining 1 tbsp oil.