Shrimp Bucatini


Last night, courtesy of People Magazine, I made Shrimp Bucatini with the help of my sous chef. I tore the recipe out of the magazine, checked my cabinets for ingredients, and went right to the market to pick up the fresh supplies we needed. It was a simple recipe to follow, paired perfectly with a crisp Pinto Grigio, and tasted delicious. It also had a little kick to it because of the red pepper flakes! See the recipe below for details. Enjoy!



*1/2lb. bucatini pasta

*4 tbsp. extra-virgin olive oil

pinch of red pepper flakes (add more for a kick)

*2 gloves garlic chopped

(feel free to use the jar chopped garlic, especially if you are at someone’s house and don’t want your hands to smell like peeled garlic for the rest of the night!)

*1/2 lb. (about 12) large shrimp, peeled and deveined

(I used large cooked and chilled cocktail shrimp to speed the process along. They tasted perfect.)

*1 cup tomato sauce

(I love Raos tomate sauce as a substitute for homemade. It can be pricey, but you can find it on sale on Stop & Shop and Target from time to time.)

*1/2 tsp. kosher salt

*2 tbsp. freshly grated parmesan cheese

*1 tbsp. torn fresh basil

(In my opinion, the more fresh basil the better!)


1. In a pot of boiling salted water, cook pasta according to package directions.

2. In a large sauté pan, heat 2 tbsp. olive oil, red pepper flakes and garlic over medium heat, about 1 minute, until fragrant. Add the shrimp and cook for about two minutes, tossing once or twice. Add the tomato sauce and cook until heated through, another 2-3 minutes.

3. Drain and add pasta to the sauté pan: toss to coat. Drizzle with remaining olive oil and sprinkle with salt, Parmesan and basil.

Serves 2

Prep time: 5 minutes

Cook time: 12 minutes



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