Bucatini with Shrimp
4 tbsp olive oil
1.5 lbs. large shrimp, peeled and deveined
Salt and Pepper
1 onion, chopped
3 cloves garlic, chopped
1 cup white wine
2 cans (35 oz. each) San Marzano whole tomatoes, crushed
1 tsp. red pepper flakes
1 cup torn basil leaves, plus more for garnish
1 lb. cooked bucatini
2 cups fresh buffalo ricotta
1. Heat 2 tbsp olive oil in large skillet over medium-high heat. Season shrimp with salt and pepper.
2. Cook shrimp about 3 minutes or until partially cooked through. Remove shrimp from skillet; set aside.
3. Heat remaining 2 tbsp olive oil in skillet. Add onion and garlic; cook three minutes or until softened. Add wine.
4. Add tomatoes and red pepper flakes. Simmer uncovered for 15 minutes. Meanwhile, cook pasta. Return shrimp to skillet; add basil and continue simmering for 5 minutes.
5. Season with salt and pepper to taste. Spoon sauce over hot pasta. Dollop with ricotta and garnish with basil if desired. Serves 8.
This is a very simple recipe, good for last minute dinners.
I have changed it up over the two years I have been making this:
I rarely use ricotta, because it is pricey and would probably go bad before I remembered to use it, but it is delicious if you do use it.
I also use whole wheat linguine or spaghetti in place of bucatini, but it's only because I don't know what bucatini is! lol
I substitute vermouth for the white wine, because it is easier to keep around the house. Plus, the whites I like are WAY too sweet for cooking.
I also substitute Hunt's 15 oz. can of diced tomatoes for the San Marzano, b/c Mister is weird about his tomatoes. He will only eat Hunt's. I use two cans to cut down the recipe, one plain diced tomatoes and one with green chilies to add a little something extra.
AND I use pre-cooked, tail-off frozen shrimp from Costco. Much easier - I HATE deveining shrimp.
So, obviously, this recipe is incredibly adaptable to your palate and your crowd size.
Try it, it's delish!
