Garlicky Shrimp, Tomato, and White Bean Stew | America's Test Kitchen

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
• 1/4 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
• 1/4 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
• 1/4 cup shredded fresh basil
• 1/2 teaspoon grated lemon zest plus 1 tablespoon juice