shrimp bucatini
I don’t know what it is about adding seafood to pasta; but as soon as I do, it screams summer to me. And just like I don’t want a seafood pasta during the cold winter months, I don’t ever want meat heavy pasta during the summer. But shrimp pasta? Heck yeah. Bring it on.
Ingredients:
1/2 package of bucatini, cooked according to directions
1/4 cup reserved pasta water
2 Tbsp evoo
1 large onion, diced
3 cloves garlic, sliced
1 Tbsp tomato paste
12 cherry tomatoes, quartered
3/4 cup white wine (I used sav blanc)
3/4 tsp salt
10 small basil leaves, thinly sliced
3/4 cup chicken stock
26 oz strained tomatoes
1/2 cup chicken stock
1/2 cup wine
parmesan rind
1/2 cup cream
2 Tbsp evoo
3 cloves garlic, minced
1 1/2 lbs 16 - 20 shrimp, peeled and deveined
1/2 tsp salt
basil and shredded parm to top
Directions:
In a large dutch oven, heat 2 Tbsp evoo over medium heat, until shimmering. Add in diced onion, sauté for 3 -5 minutes until slightly opaque. Stir constantly to prevent burning.
Add 3 cloves sliced garlic and stir to combine.
Add in tomato paste and cherry tomatoes.
Turn heat to low and sauté for 5 minutes.
Add 3/4 cup white wine.
Turn heat to high.
Add in 3/4 tsp salt and basil leaves.
Stir to combine.
Let cook for 5 minutes.
Add in 3/4 cup chicken stock.
Cook for 5 more minutes.
Turn heat down to medium. Add strained tomatoes, 1/2 cup stock, 1/2 cup wine and bring back to a boil.
Once boiling turn to simmer.
Add in parmesan rind. Let simmer for 30 minutes.
Add in cream and pasta water. Stir to combine. Remove from heat.
In a medium sized sauce pan, heat 2 Tbsp evoo over medium heat. Add in 3 cloves of minced garlic, stirring to coat and prevent burning.
Add shrimp and 1/2 tsp salt, and cook until completely opaque. About 3 - 5 minutes. Stirring occasionally.
Add shrimp to pasta sauce.
Add cooked pasta, stirring to combine.
Plate and top with fresh basil and shredded parm to your liking.