Go Back
Shrimp and Pasta

Shrimp Bucatini with Roasted Cherry Tomatoes and Pangritata

Colorful pasta dish that has texture galore from the meaty shrimp, sweet tomatoes and crunchy herb breadcrumbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 slices white or Italian bread
  • 1 tbsp chopped fresh basil, or 1 tsp dried
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 1 lb dried bucatini pasta
  • 1 lb fresh shrimp, cleaned
  • ½ tsp smoked paprika
  • 1 tsp white sugar
  • 12 oz fresh cherry tomatoes, halved, multicolored make it pretty
  • 1 sweet yellow pepper, diced
  • 12 oz sliced white mushrooms
  • ¼ cup finely chopped sweet onion
  • ½ tbsp lemon zest
  • juice of half a lemon
  • ½ cup dry white wine
  • ¾ cup heavy cream
  • 1 tbsp good thick balsamic vinegar
  • 4 tbsp extra virgin olive oil

Instructions
 

For Pangritata

  • Bake bread in toaster oven until crisp and dry on 250 °F
  • Let cool and then grind in small processor with herbs and salt and pepper to taste.
  • Heat 1 tbsp of olive oil to a small non stick skillet and add bread crumbs slowly stirring constantly over medium high heat until golden brown. Pour into a bowl and set aside to cool.

Roasted Tomatoes

  • Coat tomatoes in 1 tbsp of olive oil, sprinkle with salt and drizzle with balsamic in a small roasting pan. Roast at 350 for 30 minutes or until they burst. Remove and cool but keep at room temperature.

Put it Together

  • Cook pasta per label directions.
  • While the pasta is cooking, toss the shrimp in smoked paprika and sugar. Heat 1 tbsp of olive oil in a heavy skillet. Then add shrimp flat and scattered. Sear for 1-2 minutes on medium high heat until brown turn and repeat. Remove from pan and set aside. I like to place them in a metal bowl or pan and place in the microwave to keep heat insulated.
  • Add a tbsp of olive oil and onions to the hot pan. Saute until translucent. Add the peppers and mushrooms and cook until just tender. Add wine, lemon juice and zest. Cook on medium until reduced by half and alcohol is cooked out.
  • Add the cream and bring to a slow boil then reduce heat and simmer on low until sauce is slightly thickened. Remove from heat and let sit to continue to thicken.
  • Add shrimp to the sauce and stir to coat.
  • Serve sauce over drained pasta and top with tomatoes and bread crumbs. Sprinkle with julienned fresh basil.
Keyword bread crumbs, bucatini, Pasta,, roasted tomatoes, shrimp, shrimp spaghetti