Peel and devein 1 pound large shrimp. Finely chop 6 garlic cloves. In a medium bowl, stir together the shrimp, the zest of 1 lemon, ½ tea­spoon each S&P, ½ teaspoon red pepper flakes, and half the garlic. Crack open 2 (15-ounce) cans white beans (cannellini, Great Northern). Drain just one of the cans.

In a large pot, melt 4 tablespoons butter over medium-high. Add the shrimp and cook, stirring occasion­ally, until pink on both sides. 2 to 3 min­utes. Use a slotted spoon or tongs to transfer the shrimp to a plate.

Add the remaining garlic and stir until fragrant, 1 to 2 minutes. Add ½ cup dry white wine and stir, scraping browned bits, until nearly all evaporated, just a minute. Add 3 cups chicken stock and the beans and bring to a boil. Re­duce the heat to medium-low and sim­mer until thickened and flavorful, 15 to 20 minutes. Smash some beans against the side of the pot every so often to thicken the stew. Meanwhile, finely chop ½ cup parsley leaves.

Stir in the shrimp and any juices, the parsley, and the juice from the lemon (about 3 tablespoons). Season to taste with S&P, more lemon, and more red pepper flakes.