SPICY SHRIMP BUCATINI - BLUE APRON
Simple and full of flavor, classic shrimp bucatini gets a twist from sliced green cabbage, which blends into the thick noodles and adds a hint of contrasting texture. A simple tomato sauce brightened with lemon juice and crushed red pepper brings it all together. Get Cooking!
Provided by TJ Caputo
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Start boiling salted water in big pot for bucatini.
- Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and de-seed the lemon.
- After water is boiling, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
- While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
- While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
- To the pan, add the tomato paste, the juice all 4 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat.
- Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the toasted breadcrumbs. Enjoy!
Nutrition Facts : Calories 541.9, Fat 4, SaturatedFat 0.7, Cholesterol 178.6, Sodium 1087.5, Carbohydrate 91.1, Fiber 7.9, Sugar 9.8, Protein 35.5
BUCATINI WITH SAUSAGE AND PEPPERS
Provided by Joseph Bastianich
Categories Pasta turkey Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Bell Pepper Healthy Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium-high heat, add the olive oil. Add the sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper, and yellow bell pepper and cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.
- 2. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano and season with salt and red pepper flakes. Adjust the heat to maintain a simmer and cook until thick and flavorful, about 20 minutes.
- 3. When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
BUCATINI ALL'AMATRICIANA
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Provided by CHEF CARLO APOLLONI
Categories World Cuisine Recipes European Italian
Time 39m
Yield 2
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g
BUCATINI PASTA WITH SHRIMP AND ANCHOVIES
This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.
Provided by CWYC
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
- Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Nutrition Facts : Calories 567 calories, Carbohydrate 92.1 g, Cholesterol 182.4 mg, Fat 4.4 g, Fiber 4.9 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 632.7 mg, Sugar 1.2 g
BUCATINI
Another recipe featuring my favorite beans and my favorite pasta/breadcrumb combination. Low fat but not for low carbers, or just eat less of it:D Oil-cured olives are strong tasting but very good in small doses, so slice into small pieces. Published in the NY Times a while ago, adapted from Barbuto Restaurant, an Italian eatery in the meatpacking district of Manhattan. Chef is Jonathan Waxman. I left off the 12 ounces of imported canned solid tuna (drained) but if you eat fish you can include it. I would serve with lots of veggies on the side and red wine of course! Parmesan is optional as the bread crumbs are a poor man's parmesan.
Provided by Kumquat the Cats fr
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
- Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
- Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
- Add chili flakes, olives, capers and chickpeas and cook another minute or so. (If using tuna, break into flakes and add now.) Cook until ingredients are warm and remove from heat.
- Drain pasta and reserve about 1 cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add additional olive oil (if desired) and some or all of pasta water to moisten ingredients.
- Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.
Nutrition Facts : Calories 379.7, Fat 5.4, SaturatedFat 0.8, Sodium 399.7, Carbohydrate 69.7, Fiber 4.5, Sugar 2, Protein 12.6
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