Here’s a rewritten version of the content with clear and concise language:
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- Prepare the Shrimp: Pat dry 1 lb. of large, peeled, and deveined shrimp with paper towels. Season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and a large pinch of freshly ground black pepper. Set aside.
- Sauté Aromatics: In a large skillet over medium heat, heat ¼ cup extra-virgin olive oil. Add 1 large quartered and thinly sliced shallot, 5 finely chopped garlic cloves, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until the shallots are softened and lightly golden, about 5–7 minutes.
- Toast Spices: Stir in 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, 1 Tbsp. smoked paprika, 1 tsp. sugar, ½ tsp. crushed red pepper flakes, and ¼ cup water. Cook until the water evaporates and the spices are fragrant, approximately 2 minutes. Add ¼ cup double-concentrated tomato paste and ¼ cup water. Cook, stirring often, until the tomato paste darkens and oil begins to separate, about 6–8 minutes.
- Simmer Beans: Add one 15.5-oz. can of rinsed white beans (such as cannellini) and 1 cup water. Simmer, stirring occasionally, until the sauce reduces by half and oil pools on the surface, about 6–8 minutes. Adjust seasoning with more salt if needed.
- Cook Shrimp and Serve: Add the reserved shrimp to the skillet and cook, stirring occasionally, until they are cooked through, about 4 minutes. Remove from heat and garnish with coarsely chopped mint and dill. Serve with warm flatbread.
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This version preserves the detailed instructions while making the language more straightforward and easy to follow.