Shrimp Scampi Bucatini
with Crunchy Panko & Roasted Cherry Tomatoes
Cooking time
30 minutes
Servings
2/4
Calories
1030 /serving
Plump, juicy shrimp couldn’t be better supported than they are by lip-smacking bucatini. The thick spaghetti-like pasta has a hollow centre that’s niftily designed to be able to transport more sauce—and therefore more amazing flavour—to your taste buds. Here the sauce is quick, easy and infinitely gratifying, with lots of garlic, butter, oven-roasted cherry tomatoes and just-wilted leafy greens. As for that topping of crunchy toasted, seasoned panko breadcrumbs? Masterful.
We will send you:
- 285g Shrimp
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 1 Bunch of parsley
- 3 Garlic cloves
- 20g Panko
- 30ml White balsamic vinegar
- 60ml Vegetable demi-glace
- 225g Bucatini
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
15 g
Sodium
1250 mg
Total Carb
106 g
Sugars
7 g
Protein
39 g
Fibre
7 g
Preparation
Roast the tomatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss all but a handful of the tomatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, 12 to 14 min., until browned and beginning to burst.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve the remaining tomatoes. Mince the garlic. Roughly chop the parsley leaves and stems. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the remaining spices and S&P.
Toast the panko
In a large pan, heat a drizzle of oil on medium-high. Add the panko and ½ the garlic. Toast, stirring frequently, 1 to 2 min., until the panko is golden brown and the garlic is fragrant; season with the remaining spices and S&P. Transfer to a bowl and add ½ the parsley; stir well. Wipe out and reserve the pan.
Cook the shrimp & combine the pasta
In the same pan, heat 3 tbsp butter (double for 4 portions) on medium-high. Add the remaining garlic and parsley. Sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the roasted tomatoes, demi-glace, ½ the vinegar, the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until thickened. Add the pasta and ⅔ of the spinach. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted and the pasta is combined.
Make the salad & serve
In a large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the remaining spinach and the halved tomatoes; toss well. Divide the pasta between your plates. Garnish with the panko. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
