Shrimp Scampi with Bucatini Noodles

Photo by Leslie D.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 8

    ounces bucatini noodles

  • 2

    tablespoons olive oil

  • 1

    shallot, chopped

  • 6

    cloves garlic, smashed and minced

  • 1/2

    teaspoon red pepper flakes

  • Kosher salt and freshly ground black pepper

  • 1/2

    cup dry white wine (Sauvignon Blanc or Pinot Grigio)

  • 6

    tablespoons salted butter, cut into pieces

  • 1

    pound large shrimp (16-20 count), peeled and deveined

  • 2

    tablespoons chopped fresh parsley

  • 1

    tablespoon chopped fresh tarragon

  • 1/2

    lemon, juiced

Directions

Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package directions for al dente. Drain and set aside. Warm the olive oil in a large skillet over medium heat. Add the shallots, garlic, red pepper flakes and some salt and pepper. Saute until fragrant, about 1 minute, then stir the ingredients and increase the heat. Add the wine and butter, about 1/2 tablespoon at a time. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine. Stir in the shrimp and cook on each side until pink and just cooked through, 3 to 4 minutes. Toss in the cooked bucatini, parsley, tarragon and lemon juice. Recipe courtesy of Nancy Fuller Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/shrimp-scampi-with-bucatini-noodles.html?oc=linkback

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