- Level: Easy
- Yield: Serves 6
- Nutritional Information Per Serving: Serving Size 1 of 6 servings | Calories 462 | Total Fat 15 g | Saturated Fat 6 g | Carbohydrates 51 g | Dietary Fiber 4 g | Sugar 6 g | Protein 24 g | Cholesterol 144 mg | Sodium 642 mg
- Total Time: 35 minutes
- Active Time: 35 minutes
Ingredients
- 3 tablespoons olive oil
- 1 pound large peeled and deveined shrimp, tails left on
- Kosher salt and freshly ground black pepper
- 2 large red bell peppers, diced
- 1 red onion, diced
- 2 garlic cloves, sliced
- 4 teaspoons fresh oregano, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry ros wine
- 1/2 cup heavy cream
- One 12-ounce package dried bucatini pasta
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season shrimp generously with salt and pepper, then cook until pink and opaque, about 2 minutes per side. Remove and set aside.
- Add remaining olive oil to the skillet. Saut diced bell peppers, onion, garlic, 2 teaspoons oregano, red pepper flakes, and 1/4 teaspoon salt until tender and browned, about 5 minutes. Stir in ros wine and heavy cream, scraping up browned bits. Simmer until reduced by half, about 3 minutes. Blend until smooth, season to taste, and return to skillet on low heat.
- Meanwhile, boil salted water and cook bucatini al dente per package directions; drain. Toss pasta with sauce, shrimp, and remaining oregano until heated through.
- Serve in a large shallow bowl, garnished with the last teaspoon of oregano. Whip up this vibrant, flavor-packed shrimp bucatini tonightyour taste buds will thank you!
Safety Note: Cool hot liquids 5 minutes before blending. Fill blender halfway, leave lid corner open, cover with a towel, and pulse smooth.
Copyright 2020 Television Recipe Iseasy, G.P. All rights reserved.
