Wednesday, May 02, 2007
Bucatini with Shrimp and Basil
Bucatini are like fat spaghetti with a small hole running through them. Sort of like skinny pasta drinking straws.
This recipe is an easy weeknight pasta dish with ingredients from your local grocery store, but the results are so good you might wish you had invited over friends! I served it with a Pinot Grigio - the same one I used in the sauce.
Bucatini with Shrimp and Basil:
1 lb dried bucatini
1 lb jumbo raw shrimp, deveined & peeled with tails on
2 c fresh basil leaves
1 c dry white wine, such as pinot grigio
1/2 c sun dried tomatoes, chopped
2 shallots, chopped
4 cloves garlic, chopped
Olive oil as needed
Salt and pepper to taste
2-4 tbs soft goat cheese, or to taste
Bring a large pot of water to boil, salt aggressively (like the sea). Once boiling, add pasta and cook 8 minutes or until al dente. Drain, reserving 1/2 c of the pasta cooking water.
Meanwhile, saute shallots and garlic in olive oil over medium heat until softened. Add tomatoes. Add wine and shrimp and simmer slowly. Pour pasta into pan and toss. Add pasta cooking water and toss, continually simmering until sauce has thickened and most liquid has evaporated or absorbed.
Add a drizzle of olive oil, salt and pepper to taste and basil leaves, roughly torn over pasta. Toss and allow basil to wilt slightly. Serve, with a few pieces of goat cheese scattered over pasta. The goat cheese will melt once the pasta is stirred and will coat the pasta slightly.