Lemony Shrimp and Bean Stew

This dish of Lemony Shrimp and Bean Stew has everything.  It is elegant, comforting, and quick!  It is pretty much a perfect meal on a cold day served over pasta or a warm day without the pasta.  For now, served over pasta works for me!

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Lemony Shrimp and Bean Stew
adapted from NYT Cooking

1 tsp fresh lemon zest and 2 T fresh lemon juice
1 tsp spicy smoked paprika (Sweet paprika works equally well.)
2 garlic cloves, minced
Kosher salt and black pepper

1 pound peeled, deveined large shrimp (tails removed)
4 T unsalted butter

2 large leeks, trimmed, cleaned, then halved lengthwise, slice the white and light green parts crosswise, 1/2-inch thick (or 1 large onion minced)
1 (15-ounce can) cannellini beans or other white bean, rinsed
2 cups chicken stock (Vegetable stock works equally well.)
2 T finely chopped fresh parsley

Pasta, if desired, prepared as per package directions.

Combine the lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl.  Add the shrimp and toss to coat.

In a large pot, melt the butter over medium-high heat.  When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink, about 3 to 4 minutes.   Using a slotted spoon, transfer the shrimp to a plate and set aside.

Add leeks, season with salt and pepper, and cook over medium heat, stirring occasionally, until the leeks are soft and beginning to brown, about 4 to 5 minutes.  Add the broth and the beans.  Bring the mixture to a boil over high heat.  Lower the heat and simmer about 8 to 10 minutes.  Stir in the reserved shrimp, parsley and lemon juice.  Season with salt and pepper  and serve over prepared pasta with another sprinkle of parsley.



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