Shrimp and Pasta Stew
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INGREDIENTS
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2 tablespoons extra-virgin olive oil
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2 cups peeled pearl onions (frozen is fine)
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3 celery stalks, chopped
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3 garlic cloves, minced
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½ cup white wine
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1 tablespoon hot paprika
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Pinch cayenne pepper
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2 tablespoons lemon zest
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Kosher salt
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Freshly ground black pepper
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One 28-ounce can crushed tomatoes
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4 cups seafood or vegetable broth
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2½ cups pasta (see Finishing Touches)
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1½ pounds shrimp, peeled and deveined
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3 cups roughly chopped kale
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Lemon zest, for garnish
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Chopped fresh parsley, for garnish
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