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.