Lemony Shrimp and Bean Stew

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.