Description:
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.
Ingredients:
Shrimp (1 lbs. Fresh)
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
Salt
Directions:
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.
