Shrimp and Pasta Stew
This recipe comes together in just about 30 minutes on the stove, and the addition of bright tomato, parsley and lemon make it an easy and hearty wintertime staple.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Can opener
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cups peeled pearl onions (frozen is fine)
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- ½ cup white wine
- 1 tablespoon hot paprika
- Pinch cayenne pepper
- 2 tablespoons lemon zest
- Kosher salt
- Freshly ground black pepper
- One 28-ounce can crushed tomatoes
- 4 cups seafood or vegetable broth
- 2½ cups pasta (see Finishing Touches)
- 1½ pounds shrimp, peeled and deveined
- 3 cups roughly chopped kale
- Lemon zest, for garnish
- Chopped fresh parsley, for garnish
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