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.