Best Bucatini With Pesto And Shrimp Recipes

PESTO BUCATINI WITH SHRIMP AND GRAPE TOMATOES

Steps:

• Fill a large pot with cold water. Bring to a boil. Add in the tablespoon of salt. Then add in the Barilla® Collezione Bucatini. Cook according to package for 7 minutes until al dente. Before draining the pasta, reserve 1 cup of pasta water. Drain and rinse the pasta and set to the side.
• While the pasta cook, heat a large saute pan with olive oil on high heat. Add the shallot and garlic and reduce the heat to medium. Saute for one minute.
• Add the shrimp to the skillet and season with salt (about 1/4 teaspoon) and black pepper. Add the tomatoes and saute for 3-4 minutes or until shrimp are cooked through and pink. Add in the spinach, stir and remove from the heat.
• While the shrimp cooks, add the pesto to the drained pasta pot with 1/2 cup of water. Heat on medium for 1 minute. Then turn off the heat and add in the pasta. Mix until the pasta is coated with the pesto. Add additional pasta water if needed.
• To plate the pasta, add a 2oz. portion of pasta to each plate. Then top with a 5-6 shrimp, tomatoes, and spinach mixture. Top each plate of pasta with 1/2 tablespoon of shredded Parmesan cheese. Enjoy immediately.

BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
• Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

BUCATINI PASTA WITH SHRIMP AND ANCHOVIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
• Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

BUTTER-ME-UP SCAMPI BUCATINI

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook to just-shy of al dente. Remove and reserve 1 cup of the cooking water.
• Add the shrimp, the seafood seasoning and 1 sliced lemon to a medium bowl and toss to coat. Reserve.
• Over low heat melt the butter in small pot, then stir in the garlic and red pepper flakes. Let cook and bubble gently for 10 minutes. Chop the parsley and set aside.
• Heat large skillet with 2 tablespoons of olive oil over medium-high heat Add the fennel seeds and the shrimp with the lemon slices. Cook until the shrimp are pink, about 5 to 6 minutes. Stir in the white wine or vermouth and the juice of 1 lemon. Transfer to a serving bowl and garnish with parsley before serving.
• Drain the pasta. Add the pasta, reserved cooking water and butter to a pasta bowl and toss until the liquids are absorbed by the pasta, about 1 to 2 minutes. Season with salt and pepper, to taste, and serve.