Some dishes find that perfect balance between refinement and simplicity. This one offers bold flavors in a satisfying meal that feels right at home on a weeknight but can easily impress weekend guests. It’s the kind of recipe that fits  into busy schedules without compromising on taste. Anchovies are the quiet workhorse of this dish,  delivering their characteristic umami notes. This dish can also double as a quick pasta. Just toss the shrimp and the other ingredients with spaghetti. However you enjoy it, do so with a simple green salad and a chilled bottle of Sauvignon Blanc.

Ingredients

4 anchovy fillets, minced

Zest of one fresh lemon, plus 1 Tbsp of its juice

1 tsp sweet paprika

1 garlic clove, grated

½ tsp salt, preferably flaky sea salt

½ tsp freshly ground black pepper

1 pound large shrimp, peeled and deveined (tails discarded)

4 Tbsp unsalted butter (½ stick)

1 large onion, minced

1 cup cherry tomatoes, halved

1 (14-ounce) can cannellini beans, rinsed

1½ cups chicken stock

2 Tbsp finely chopped fresh parsley

Toasted Macrina bread, for serving

Directions

In a medium bowl, combine the minced anchovies, lemon zest, paprika, grated garlic, salt, and pepper. Add the shrimp to this mixture, tossing gently to coat.

In a large skillet, melt the butter over medium-high heat until it foams. Add the shrimp and sauté until they turn pink and curl, about 2 to 3 minutes. Use a slotted spoon to transfer the shrimp to a plate; set aside.

To the same skillet, add the minced onion. Sauté until the onions are soft and just beginning to caramelize at the edges, about 4 to 5 minutes.

Stir in the halved cherry tomatoes and cook until they start to break down and release their juices, about 2 minutes. Add the cannellini beans, pour in the chicken stock and bring the mixture to a gentle boil.

Reduce the heat to a simmer and allow it to cook for 8 to 10 minutes, letting the flavors meld and the broth slightly thicken.

Return the shrimp and any accumulated juices to the pot. Stir in the fresh parsley and the reserved lemon juice and season to taste. Serve with a grilled Macrina baguette.