Serves 4 with leftovers
| 2 | pounds shrimp, peeled |
| Salt and pepper, to taste | |
| 2 | tablespoons olive oil |
| 1 | small onion, chopped |
| 1 | zucchini, thickly sliced |
| 1 | can (15 ounces) cannellini beans, drained |
| 1 | clove garlic, chopped |
| 3 | tablespoons pesto, at room temperature |
| Grated rind of 1 lemon |
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