SPICY SHRIMP BUCATINI - BLUE APRON
Simple and full of flavor, classic shrimp bucatini gets a twist from sliced green cabbage, which blends into the thick noodles and adds a hint of contrasting texture. A simple tomato sauce brightened with lemon juice and crushed red pepper brings it all together. Get Cooking!
Provided by TJ Caputo
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Start boiling salted water in big pot for bucatini.
- Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and de-seed the lemon.
- After water is boiling, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
- While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
- While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
- To the pan, add the tomato paste, the juice all 4 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat.
- Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the toasted breadcrumbs. Enjoy!
Nutrition Facts : Calories 541.9, Fat 4, SaturatedFat 0.7, Cholesterol 178.6, Sodium 1087.5, Carbohydrate 91.1, Fiber 7.9, Sugar 9.8, Protein 35.5
BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP
This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rose wine-and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
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 WITH SAUSAGE, PEPPERS, AND ONIONS
Make and share this Bucatini With Sausage, Peppers, and Onions recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it.
- While the pasta is cooking, heat a very large, deep skillet over medium-high heat.
- Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes.
- Transfer cooked sausage from pan to paper towel lined plates and reserve.
- Drain off any pan drippings in excess of about 3 tablespoons.
- Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender.
- Add in the tomatoes and heat them through.
- Add the sausage back to the pan and combine; season to taste with salt and black pepper.
- Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.
Nutrition Facts : Calories 615.7, Fat 31.5, SaturatedFat 10.9, Cholesterol 69, Sodium 1709.8, Carbohydrate 48.3, Fiber 5, Sugar 9.1, Protein 35.5
BUCATINI WITH SPICY TOMATO SAUCE
Make and share this Bucatini With Spicy Tomato Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6-8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20-25 minutes. Season with salt; keep warm.
- Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6-8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2-3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.
Nutrition Facts : Calories 562.3, Fat 12.3, SaturatedFat 1.8, Sodium 32, Carbohydrate 96, Fiber 6.8, Sugar 9.5, Protein 17
BUCATINI WITH PANCETTA, CHEESE AND EGGS
This is a wonderfully quick, easy and tasty supper dish, courtesy of the Godfather of Italian cookery, Antonio Carluccio.
Provided by Noo8820
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta until al dente.
- Heat the butter and fry the pancetta until lightly browned; set aside.
- Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta.
- Warm through, but do not cook the eggs. Toss well adding plenty of black pepper.
Nutrition Facts : Calories 562.6, Fat 20.1, SaturatedFat 10.9, Cholesterol 230.9, Sodium 223.4, Carbohydrate 75.2, Fiber 3.2, Sugar 1.9, Protein 19
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