Lemony Shrimp and Bean Stew

cooking.nytimes.com

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

1 teaspoon fresh lemon zest and 2 tablespoons juice

1 teaspoon sweet or smoked paprika

2 garlic cloves, grated

Kosher salt and black pepper

1 pound peeled, deveined large shrimp (tails removed)

4 tablespoons unsalted butter (½ stick)

2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)

1 (15-ounce) can cannellini beans or other white beans, rinsed

2 cups chicken stock or vegetable stock

2 tablespoons finely chopped fresh parsley (optional)

Toasted bread, for serving (optional)

Directions at cooking.nytimes.com

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