Not Your Pescatarian Shrimp Pasta Dish

Not Your Pescatarian Shrimp Pasta Dish

Larisa Stephenson

Larisa Stephenson

October 23rd, 2017

http://www.thewildmother.blog/

Not Your Pescatarian Shrimp Pasta Dish

Number of servings: 6 (double everything to serve 12)
Prep Time: 45 min
Total Time:

I have a go-to dish that I will throw together whenever we have family and friends coming over for dinner and I don’t feel like spending hours in the kitchen. It’s easy to double for 12 people (as long as you have a large cast-iron pan), or keep as a 6-person dish. The other wonderful aspect of this dish? Our 1 year-old will eat it, and consumption of this dish gives him the nutrients his ornery little brain and body need in order to continue wreaking havoc at daycare.

Ingredients:
1 package of bucatini
0.75-1LB of shrimp (de-veined and shelled, but with tails on)
1-2 bunches of chopped broccolini (we love broccolini, so I always throw in two)
Omnivore salt & pepper
1 clove of garlic
2-3 TBSP of duck fat (you may substitute olive oil) Sorry Pescatarians! You may substitute with olive oil if you would like.
¾ cup of pasta water
~ 1.0LB block of Parmesan

Directions
Pour yourself a glass of wine...perhaps a Sancerre, Ribolla Gialla, or even a Pinot Noir...then shred all of the Parmesan you purchased. Follow the instructions on the bucatini package for cooking the pasta. While the water is boiling for the pasta, crush and mince 1 clove of garlic and let sit on the cutting board while you chop up the broccolini. Once the water has boiled, add in the bucatini. While the bucatini is cooking, heat up the duck fat in the cast iron pan, and dust the pan with the salt and pepper before sautéing the minced garlic clove for 1 min. Add the shrimp, and lightly cook the shrimp on both sides for 1.5 minutes before adding in the broccolini. Stir, and add salt and pepper as you see fit, turn the heat down to low. Make sure to not over-cook the shrimp and broccolini. Before you strain the pasta, dish out ¾ cup of the pasta water and set aside. Then strain the pasta and add immediately to the shrimp and broccolini. Slowly pour in ½ cup of the pasta water as you mix the contents in the pan. If you feel you need the last ¼ cup of water, add it now. Add in a little more than half the shredded Parmesan and stir to mix well. Serve up the dish with additional shredded Parmesan on top and pour yourself another glass of wine to enjoy. Cheers!

Must-have: 12-17 inch cast iron skillet (depending on serving size)

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Ingredients

  • Ingredients//1 package of bucatini
  • 0.75-1LB of shrimp (de-veined and shelled, but with tails on)
  • 1-2 bunches of chopped broccolini (we love broccolini, so I always throw in two)
  • Omnivore salt & pepper
  • 1 clove of garlic
  • 2-3 TBSP of duck fat (you may substitute olive oil) Sorry Pescatarians! You may substitute with olive oil if you would like.
  • ¾ cup of pasta water
  • 1.0 LB block of Parmesan
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