2 tablespoons extra-virgin olive oil
2 cups peeled pearl onions (frozen is fine)
3 celery stalks, chopped
3 garlic cloves, minced
½ cup white wine
1 tablespoon hot paprika
Pinch cayenne pepper
2 tablespoons lemon zest
Freshly ground black pepper
One 28-ounce can crushed tomatoes
4 cups seafood or vegetable broth
2½ cups pasta (see Finishing Touches)
1½ pounds shrimp, peeled and deveined
3 cups roughly chopped kale
Lemon zest, for garnish
Chopped fresh parsley, for garnish
1. In a large pot, warm the olive oil over medium heat. Add the onions and celery and sauté until tender, 5 to 6 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
2. Add the wine and bring to a simmer. Cook until the liquid is reduced by about half, 6 to 7 minutes. Season with paprika, cayenne pepper, lemon zest, salt and pepper. Simmer until fragrant, 1 to 2 minutes more.
3. Add the tomatoes and broth and return to a simmer. Stir in the pasta and cook until it just starts to become 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.
4. To serve, ladle the stew into bowls and garnish generously with lemon zest and parsley. Serve with crusty bread.