Step 1

Remove lemon peel in wide strips with a vegetable peeler, avoiding white pith. Finely chop strips to equal 1 tablespoon; transfer to a medium bowl. Squeeze lemons to equal 3½ tablespoons juice. Add beans, 3 tablespoons oil, ¾ teaspoon salt, and 2 tablespoons lemon juice to chopped lemon peel in bowl.

Step 2

Place garlic, crushed red pepper, 2 tablespoons butter, and remaining 2 tablespoons oil in a large skillet. Cook over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add wine and cook until reduced by half, about 1 minute.

Step 3

Add shrimp and increase heat to medium-high. Cook until shrimp are just opaque, 3 to 4 minutes. Stir in parsley and remaining 1½ tablespoons lemon juice, ½ teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using.