Description
Delight in the flavors of bruschetta pasta with shrimp. This recipe combines juicy shrimp, fresh tomatoes, and aromatic herbs for a satisfying meal.
Ingredients
Scale
- 2 tbsp. Extra-Virgin Olive oil
- 1 lb. 16/30 Large Shrimp, raw, peeled, and deveined
- 1/2 c. red onion, chopped
- 4 whole medium tomatoes, seeds removed and diced
- 3 garlic cloves
- 4 tbsp. Butter
- 8 oz. Bucatini Pasta
- 1 1/2 tbsp. Basil. Chopped
- 1/2 lemon squeezed
- 1 1/2 tbsp. Red wine or Balsamic vinegar
- 1/8 tsp. crushed red-pepper flakes
- Kosher salt and black pepper to taste
- Garnish: Fresh Basil leaves, chopped
Instructions
- Fill a large pot with water, add a tablespoon of salt to the water, and bring it to a boil. Add the Bucatini pasta and cook until al dente. Drain the pasta, reserve one cup of the pasta water, and return the pasta to the pot and add a drizzle of olive oil so the pasta doesn’t dry out.
- Add the extra virgin olive oil in a large skillet on medium-high heat. Season the shrimp with salt and pepper on both sides and add to the skillet when it is hot. Allow to cook on both sides for 3-5 minutes until pink, and flip on the other side to cook. Remove the shrimp from the pan and place it in a separate bowl off to the side.
- Using the same pan, add the red onion and cook until softened about 3 minutes. Add the garlic and cook for about 2 minutes. Add the chopped tomatoes and cook for about 5 minutes. Stir and mix the veggies.
- Add the butter and allow it to melt. Add the pasta to the veggies using tongs and toss them together to distribute evenly. Sprinkle with salt, pepper, and red crushed pepper flakes.
- Finally, add back in the shrimp, add the lemon juice, pasta water, and red wine vinegar, and give it a final toss. Season with salt and pepper to taste, and let the pasta simmer for 5-10 minutes. Serve with grated Parmesan Cheese, a little more fresh basil, and drizzle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Cook
- Cuisine: Italian
