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Easy Shrimp and Pasta Stew

Easy Shrimp and Pasta Stew


  • 2 tablespoons extra-virgin olive oil
  • 2 cups peeled pearl onions (frozen is fine)
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 tablespoon hot paprika
  • Pinch cayenne pepper
  • 2 tablespoons lemon zest
  • Kosher salt
  • Freshly ground black pepper
  • 1 28 ounce can crushed tomatoes
  • 4 cups seafood or vegetable broth
  • 2 1/2 cups pasta (see Finishing Touches)
  • 1 1/2 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 saute 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.


  • This stew can also be made using precooked or leftover shrimp. Just be sure to add the shrimp right at the end so they don't overcook.
  • You can use any type of pasta, but large shapes work especially well in this recipe. We used mezzi rigatoni, but large shells, farfalle or campanelle are all good choices.


  • This recipe originally appeared as Shrimp and Pasta Stew on PureWow.


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