Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Mar 18, 2014

Shrimp & Pasta Stew

Libations used: 1/2 cup white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner or drink a glass while that shrimp is cooking...
The first day of spring is this Thursday, but while we have sunshine and 80 degree temperatures in Los Angeles, many of you across the country are still feeling like it's winter.  This Shrimp and Pasta Stew from PureWow is comforting, hearty, and is a nice winter to spring transition dish.  It's incredibly thick, so feels more like a saucy pasta, but whatever you want to call it, it's delicious!  The lemon, kale, and parsley give it a bright flavor and texture.  The vegetables are cooked in a little bit of dry, white wine, so use a decent wine that doesn't break the bank and that you'd actually like to drink the rest of — I used a Red Diamond Chardonnay. This dish comes together fairly quickly, so it's great to make on a weeknight.
Shrimp & Pasta Stew - serves 6-8
  • 2 Tbs olive oil
  • 2 cups pearl onions 
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1/2 cup white wine (I used Red Diamond Chardonnay)
  • 1 Tbs paprika
  • Pinch of cayenne pepper
  • 2 Tbs lemon zest, plus more for garnish
  • Salt & freshly ground black pepper
  • One 28 oz can crushed tomatoes
  • 4 cups seafood or vegetable broth
  • 2 1/2 cups rigatoni pasta
  • 1 1/2 lbs shrimp, peeled and deveined
  • 3-4 cups roughly chopped kale
  • Chopped fresh parsley, for garnish
- In a large pot or Dutch oven over medium heat, add the olive oil.
- When it's warmed up, add the onions and celery and sauté until tender (about 5-6 minutes).
- Add the garlic and cook until fragrant (about 1 minute more).
- Add the wine and bring the mixture to a simmer, cooking until the liquid is reduced to about half (6-7 minutes).
- Add the paprika, cayenne pepper, lemon zest, salt, and pepper, simmering until fragrant (about 1-2 more minutes).
- Add the tomatoes with juice and the broth, and return the mixture to a simmer.
- Stir in the pasta and cook until it's nearly al dente (about 5 minutes).
- Reduce the heat to low and add the shrimp and kale, continuing to simmer until the pasta is tender, the shrimp is cooked through and the kale is wilted (about 4-5 minutes).
- Ladle the stew into bowls and garnish with lemon zest and parsley.