As I stumbled into the bathroom yesterday morning, I made the mistake of glancing in the mirror. At first I thought my bleary eyes were playing tricks on me – that is, until I moved in for closer scrutiny. The silvery flashes that caught my eye were a scattering of no less than 20 grey hairs. How could this be? I have not even reached the big 4-0 and already I am considering buying up all the Clairol stock I can get my hands on. I dealt with this sign of maturity the way any red-blooded, grey-haired woman would. I went to the local specialty store and thought of nothing but food for an hour. One hour does not do this addictive gourmet store, called Pirate-O’s, justice. I could spend all of that time just in the cheese room. Yes, I said “room”. For those of you who don’t live in Utah, check out their products for order online. (By the way, I am not receiving any sort of kickbacks from this. In fact, the good people at Pirate-O’s have no idea who I am. I just really like their store.) What does all of this have to do with this pasta recipe?
While I was spending my therapeutic hour in Pirate-O’s, I picked up a couple of packages of perciatelli (also called bucatini), which are long, hollow pasta tubes slightly thicker than spaghetti. If you are unable to find perciatelli or bucatini, substitute linguine. When cooked until al dente, this pasta has a pleasing, substantial texture. The sauce, made from olive oil, garlic, and white wine, seeps into the small opening inside the pasta. A variety of meats and vegetables would complement this sauce, but I chose large, tender shrimp with the tang of sun-dried tomatoes and the freshness of thin, springtime asparagus.
Snap off the tough ends of 1/2 pound asparagus and cut into 1-inch pieces.
Bring a large pot of salted water to a boil. Add 1 pound perciatelli (or bucatini) pasta and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.
While the pasta is cooking, heat 1/4 cup extra-virgin olive oil in a large skillet set over medium heat. Add 3 cloves minced garlic and a large pinch crushed red chili flakes and cook, stirring, for 1 minute. Add 3/4 cup dry white wine and cook at a rapid simmer for 1 to 2 minutes.
Add 3/4 pound shelled and deveined large shrimp and simmer until just cooked through, 1 to 2 minutes. Add 12 thinly sliced sun-dried tomatoes, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
Add the pasta and asparagus and toss with the shrimp and sauce. Add 1/2 cup finely grated Parmesan cheese and 1/4 cup (packed) chopped fresh flat-leaf parsley, and toss again. Serve immediately and top with additional grated Parmesan cheese.
Other recipes using bucatini or perciatelli:
Vanilla Sugar’s Bucatini all’Amatriciana
Cooking with the Single Guy’s Bucatini Carbonara
Shrimp, Sun-Dried Tomatoes & Asparagus Bucatini Recipe in White Wine & Garlic Sauce
Ingredients
- 1 pound perciatelli or bucatini pasta (can substitute linguine)
- 1/2 pound fresh asparagus trimmed and cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves minced
- 1 pinch crushed red chilli flakes
- 3/4 cup dry white wine
- 3/4 pound large shrimp peeled and deveined
- 12 sun-dried tomatoes thinly sliced
- 1/2 cup finely grated Parmesan cheese plus more for serving
- 1/4 cup packed chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.
- While the pasta is cooking, heat olive oil in a large skillet set over medium heat. Add garlic and red chili flakes and cook, stirring, for 1 minute. Pour in white wine and cook at a rapid simmer for 1 to 2 minutes. Add shrimp and simmer until just cooked through, 1 to 2 minutes. Add 12 thinly sliced sun-dried tomatoes, salt, and pepper.
- Add the pasta and asparagus and toss with the shrimp and sauce. Add Parmesan cheese and parsley, and toss again. Serve immediately and top with additional grated Parmesan cheese.
Nutrition
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Tickled Red says
Oh heavens. If I didn't already have dinner planned this would be on the table tonight. No worries about the silver it will just make you look foxy darlin' 🙂
Maria says
I am always up for pasta and this dish looks beyond fabulous. Love it Dara!
[email protected] says
White wine, garlic, shrimp? You had me at hello. This looks delicious. Interesting pasta, too. Will have to keep my eyes peeled for that.
Sippity Sup says
Bucatini can be so hard to find. Such a treat too. GREG
Barbara Bakes says
Sounds like I'd better plan a shopping trip to Pirate O's. The pasta looks fabulous!
jerseycook says
Oh wow! I might just be making this for dinner tonight. Don't have sun-dried tomatoes on hand, maybe I'll use roasted red peppers instead. Sounds delicious!!!
Ruth says
I have tried that pasta here in Italy many times but never with such an amazing sauce! Love it, simple, quick and full of flavour
Kalyn says
My condolences on the gray hair, but I'd say you have a long time to go until your hair is mostly gray.
This looks delish! Wish I had some for lunch today.
Chef E says
I love this dish, and sun dried tomatoes are wonderful texture for me!
Your dish and photo are beautiful…
Tracy says
What a delicious-looking dish! A must-try.
Trix says
This looks so good. I have been pulling gray hairs out of my temples, and it's driving me crazy. This meal would make me forget about it (until my hairdresser can fit me in and cover this mess up!!!)
Cookin' Canuck says
Thank you for all of your comments. This dish made me forget about those grey hairs, at least for a day.
ray says
Wow, it sounds like something that I would have 3 to 5 helpings of! I love all the ingredients and the combination of them. It also has a nice variety of textures.
SLCFoodie says
This pasta has everything that I love! It is going on my shopping list for this week for sure.
SLCFoodie says
Oh and I LOVE Pirate O's. Too bad I live so far away from it.
Weekend Carnivore says
That looks truly amazing! Your staging of the photos is also really very good.
Lydia (The Perfect Pantry) says
I love a girl who serves cheese with seafood on pasta! I do it all the time, though I know my Italian friends must cringe at the thought.
pegasuslegend says
looks wonderful going to get my fill of shrimp now before we cant eat it, got to try this one~ thanks
Kevin says
What a tasty pasta!
marla {family fresh cooking} says
Can I come over now to share this beautiful pasta dish?? Love the shrimp, wine & parmesan.
Jenn says
So many pasta dishes today 🙂 That's a good thing. hehehe…I love the red and green color of the dish. Makes you want to just dig in.
bunkycooks says
I need to hurry and make this before shrimp is no longer safe to eat. This looks delicious! BTW, a few silver hairs make you look smarter! Not to worry! 🙂
How To: Simplify says
This pasta dish looks so fresh and tasty!
bobbinis-kitchen.com says
Yummy pasta!
Thank you for the recipe!
Greetings from Germany!
Gera @ SweetsFoodsBlog says
All my preferred ingredients in one place: shrimp, dried tomato, garlic and pasta with white wine (sweeter better)…absolutely yummy!
Cheers,
Gera
Clements Family says
Oh that looks delish! It was great meeting you today! I am excited to be following your blog!!
krissy @ thefoodaddicts.com says
that title is a mouthful to say, and that plate of pasta could make my mouth full any day. omg, i just rhymed! sooo cheesy… lol.
Jenny says
What a perfect looking pasta dish 🙂 YUMMY!
Jamie Cooks It Up! says
Boy, this looks great! After meeting you yesterday at Rubios I looked up your site and realized I have indeed seen your pictures on Foodgawker and clicked on over many times. Lovely pictures! I'll have to give this dish a try.
Tasty Eats At Home says
Aah, sundried tomatoes. One of life's pleasures. This is gorgoues.
sweetlife says
this pasta look simply yummy, the shrimp,wine cheese..oh what a great combo and then sun dried tomatoes…
sweetlife
Erin says
Your pasta looks absolutely delicious!
pookiepantry says
Don't feel bad, I started getting gray hairs at 24….
And your pasta looks amazing. Lucky for me, I have all the ingredients in my pantry. Thanks for posting a yummy recipe!
Mother Rimmy says
This dish is definitely a must make soon! The combination of ingredients is absolutely people-pleasing.
Samantha says
This is a really delicious dish. I’ve made about four of your recipes so far (just in the past month!) The only thing I had changed was I used a garlic infused olive oil (along with the garlic you had mentioned). I’m not sure how strong it was compared to yours, but I like garlic, so it was fine for me.
I also love your photos. I think you have amazing photography and it really showcases the dish and makes it look absolutely scrumptious!
Dara (Cookin' Canuck) says
Samantha, thank you so much for your kind comment. It always makes me so happy to hear that people are actually using the recipes I post and enjoying them. The garlic-infused olive oil sounds like a great way to add an extra kick of garlic to this dish.