If you are a pasta lover, this meal is for you. Shrimp Bucatini is a great option when serving a hungry crowd. The white wine and oil makes this dish a light one, but by adding shrimp and cheese this dish can feed anyone.

The hollow pasta allows all the flavors to absorb to create a flavorful dish. This pasta allows for a healthier alternative to the average pasta with marinara sauce. Don’t get me wrong, everyone loves a good sauce, but this meal takes a step on the lighter side.

If you choose, you can substitute the shrimp for another meat or, if you’re a vegetarian, you can make this pasta with no meat. All the flavors will still accentuate the pasta.


Shrimp (1 lbs. Fresh)

Tara Levy/ Student Life Editor

Tara Levy/ Student Life Editor

Bucatini (1 lbs.)

White Wine

Garlic ( 2 Cloves)

White Onion (¼)

Fresh Rosemary ( 1 Sprig)

Olive Oil

Parmesan Cheese (½ cup)

Oregano (1 tsp.)

Crushed Red Pepper



Peel and devein 1 lb of fresh shrimp, removing tails.

Boil water in a medium pot, adding a hefty amount of salt (1 tsp) and olive oil once it boils.

Add 1 lb of pasta stirring regularly to avoid it from sticking. Once water boils again, lower heat to medium, stirring regularly until done.

Crush and sauté 2 cloves of garlic and ¼ of a white onion (diced) in olive oil (approximately 2 minutes) in a large frying pan. Add 1 sprig of fresh rosemary (diced), 1 tsp oregano and a pinch of crushed red pepper. Stir and cook for 1 minute.

Add 1 cup of dry white wine, stir until almost evaporated. Add in shrimp and cook for about 1 1/2 minutes (or until almost all done). Add in 1 cup of dry white wine, stirring for another minute or until shrimp is done.

Mix in cooked pasta. Taste and remove to serving platter.  Mix in ½ cup or more fresh parmesan cheese.

Serve and enjoy.

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