Skip to content

Pasta With Shrimp And San Marzano Tomatoes

July 6, 2016

 

Ingredients

  • 2 lb. medium shell-on shrimp
  • 1 Tbsp. olive oil
  • 1 fennel bulb, chopped
  • 1 small onion, chopped
  • 1/2 celery stalk, chopped
  • 1 garlic clove, crushed
  • 1 Tbsp. tomato paste
  • 1 sprig thyme
  • 1 cup crushed San Marzano tomatoes
  • 1/2 cup dry white wine
  • 1 small jalapeño, chopped
  • 3 Tbsp. unsalted butter, room temperature
  • 1 tsp. Calabrian chili paste or 1/2 tsp. crushed red pepper flakes
  • 12 oz. bucatini
  • Kosher salt
  • 4 basil leaves. torn
  • 1/4 cup finely chopped chives
  • 3 Tbsp. thinly sliced scallion

 

Directions

Shell and devein shrimp, reserving the shells. Cut shrimp in half lengthwise and set aside. Heat oil in a large saucepan over medium heat.  Add fennel, onion, celery, and garlic and cook, stirring often, until just  softened, about 4 minutes.  Add reserved shrimp shells and cook, stirring until opaque, about 1 minute  Add tomato paste and cook, stirring to coat aromatics and shells, 1 minute.  Add thyme, tomatoes, wine, and 6 cups of water and bring to a boil.  Reduce heat; simmer until flavors meld, about 1 hour.  Strain shrimp stock through a fine mesh sieve into an airtight container; discard solids.

Bring 2 cups shrimp stock and jalapeno to a boil in a large skillet over medium heat and cook until stock is reduced by 2/3, about 5-7 minutes (reserve remaining stock for another use).  Add reserved shrimp and cook, stirring often, until cooked through, about 2 minutes.  Add butter and chili paste and mix until butter is melted.

Meanwhile, cook bucatini in a large pot of boiling salted water, stirring occasionally, until al dente.  Drain pasta, reserving 1/2 cup pasta cooking liquid.

Add pasta to skillet with shrimp and sauce and cook, tossing and adding pasta cooking liquid as needed until sauce is glossy and coats pasta, about 2 minutes.

Divide pasta among plates and top with basil, chives and scallion.

Makes 4 servings

Do Ahead:

Stock can be made 1 day ahead.  Let cool; cover and chill, or freeze up to 1 month ahead.

Advertisements

From → seafood

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: