Combine olive oil, lemon zest, paprika, garlic, salt, and pepper in a large bowl. Add shrimp, toss to coat, and set aside. 1 Tablespoon olive oil, 1 teaspoon fresh lemon zest, 1 teaspoon paprika, 2 garlic cloves, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 pound large shrimp

In a large skillet, melt the butter over medium-high heat. When the butter starts to foam, add the shrimp together with all of the seasonings. Cook for 2-3 minutes, stirring once or twice, until the shrimp are opaque on both sides and curl gently. Use tongs or a slotted spoon to transfer shrimp to a plate and set aside. 4 Tablespoons unsalted butter

Add sliced shallot to the pan. Cook for 1-2 minutes, then add beans, broth, and the whole sprigs of rosemary. Bring the mixture to a rapid boil, then reduce heat to medium-low and simmer for about 8 minutes, until the beans are tender and the liquid is reduced a bit. Remove the sprigs of rosemary. 1 large shallot, 1 (15 ounce) can cannellini beans, 2 cups chicken, shrimp, or vegetable stock, 2 sprigs fresh rosemary

Stir the shrimp and any juices back into the pan, followed by lemon juice and parsley. Season with more salt and pepper to taste. Serve right away with crusty bread, pasta, rice, or veggies as desired. 2 Tablespoons fresh lemon juice, 1 Tablespoon fresh parsley