A bright and hearty Mediterranean-inspired stew featuring shrimp, white beans, and fresh lemon for a zesty and satisfying meal.

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Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
Add the diced tomatoes, white beans, and vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors.
Add the shrimp to the pot and cook until pink and opaque, about 3-4 minutes.
Stir in the lemon zest, lemon juice, and fresh parsley. Season with salt and pepper to taste.
Serve hot with crusty bread or over rice if desired.

Use cooked shrimp to save time, but add them at the very end to avoid overcooking.
For extra richness, drizzle with a bit of extra virgin olive oil before serving.
You can substitute cannellini or great northern beans for the white beans.