A simple and flavorful shrimp dish that pairs beautifully with a crisp Etna Bianco from Sicily’s Tenuta Tascante, or with a fuller-bodied wine like a Viognier from Australia’s Yalumba winery.

Lemony Shrimp With Beans

Adapted from nytcooking.com - 4 servings

1 teaspoon fresh lemon zest, plus 2 tablespoons juice

1 teaspoon sweet or smoked paprika

2 garlic cloves, finely minced

Kosher salt and black pepper

1.5 pounds peeled, deveined large shrimp, tails removed

4 tablespoons unsalted butter (½ stick)

3 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick

1 (15-ounce) can cannellini or garbanzo beans

2 cups chicken or vegetable stock

2 tablespoons finely chopped fresh parsley

Toasted bread, for serving (optional)

1. Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat. In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

2. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and nicely browned, about 10 minutes, stirring occasionally. Add beans and chicken or vegetable stock, and bring to a boil over high heat.

3. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread and a glass of Tenuta Tascante Buonora Etna Bianco .