Lemony Shrimp with Bucatini with Guest Chef Maria Provenzano
July 19, 2022
LEMONY SHRIMP WITH BUCATINI
Makes 4 Servings
Even though this dish sounds fancy, it’s super easy. The key is to let the pasta cook in the sauce for a bit. The lemon infuses into the pasta, and the flavors marry perfectly. I can’t get enough of the lemon flavor, so I like to finish off the dish with freshly squeezed lemon juice.
- 1 pound medium-size shrimp, peeled, deveined, and tails removed
- 1 pound bucatini pasta
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 3 to 4 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 to 2 teaspoons fresh lemon zest (about the zest of one lemon)
- ½ cup freshly squeezed lemon juice, plus more to taste
- ½ cup Parmesan cheese, freshly grated, divided
- ½ cup fresh parsley
1. While you prep the shrimp, boil the pasta in a large pot of salted water until al dente (that is, not overcooked).
2. Rinse and dry the shrimp, then lightly sprinkle the shrimp with salt and pepper.
3. Heat the butter and oil in a large skillet over medium to medium-high heat. Add the shrimp and cook on one side for
a couple of minutes. Flip the shrimp to cook the other side.
4. Add the garlic and crushed red pepper and cook for about 30 seconds, being careful not to let the garlic brown or it
will taste bitter. Add the lemon zest and juice and stir.
5. Use tongs to grab the bucatini out of the pot and place it directly into the pan with the shrimp. Before stirring, pour
VA cup of the Parmesan cheese over the pasta. Toss everything well and allow the pasta to cook in the sauce for a few minutes.
6. Add the fresh parsley and toss to combine. Add salt, pepper, lemon juice, and the remaining Parmesan cheese to
taste. Add a few tablespoons of pasta water while stirring everything together.
- Buy high-quality shrimp, and ask for it to be peelings and deveined so you don’t have to do that yourself.
- If you don’t have bucatini, classic spaghetti is a perfect alternative.
- Adding the Parmesan cheese to the pasta before tossing it with the sauce helps the pasta hold on to the sauce better
- I like to add veggies, such as green beans, asparagus, or zucchini. Sauté them in a separate skillet until al dente (that is, not overcooked), then cook them with the pasta in the sauce so the veggies soak up that glorious lemon and garlic flavor.