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bucatini noodles olive oil shallot garlic red pepper kosher salt white wine butter shrimp parsley tarragon lemon
Viewed: 41 - Published at: a year agoIngredients
- 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
Method
- 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.
