Shrimp & Pasta Stew

Shrimp & Pasta Stew

Submitted by Vicki Ebbing


  • 2 Tbsp. extra virgin olive oil
  • 2 cups pearl onions peeled (frozen is fine)
  • 3 stalks celery chopped
  • 3 garlic cloves minced
  • 1/2 cup white wine
  • 1 Tbsp. hot paprika
  • Pinch cayenne pepper
  • 2 Tbsp. lemon zest
  • Kosher salt
  • Freshly ground black pepper
  • 1 28 oz. can crushed tomatoes
  • 4 cups vegetable broth
  • 2 1/2 cups pasta
  • 1 1/2 lbs. shrimp peeled & deveined
  • 3 cups roughly chopped kale
  • Lemon zest for garnish
  • Chopped fresh parsley for garnish


  • In a large pot, warm olive oil over medium heat. Add onions and celery and saute until tender, 5-6 minutes. Add the garlic and cook until fragrant about 1 minute more. Add wine and bring to a simmer. Cook until the liquid is reduced by about half, 6-7 minutes. Season with paprika, cayenne pepper, lemon zest, salt and pepper. Simmer until fragrant, 1-2 minutes more.
  • Add tomatoes and broth. Return to simmer. Stir in pasta and cook just until tender, 5 minutes. Reduce the heat to low, add the shrimp and kale and continue to simmer over very low heat until the pasta is tender, the shrimp are cooked through and the kale is wilted, 4 to 5 minutes. Serve stew garnished generously with lemon zest and parsley. Serve with crusty bread.