A long-time family favorite! Bucatini noodles are tossed with a simple white wine and garlic sauce, shrimp and vegetables.
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 amazing 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 ½ 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 ¼ 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 ¾ cup dry white wine and cook at a rapid simmer for 1 to 2 minutes.
Add ¾ pound shelled and deveined large shrimp and simmer until just cooked through, 1 to 2 minutes. Add 12 thinly sliced sun-dried tomatoes, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
Add the pasta and asparagus and toss with the shrimp and sauce. Add ½ cup finely grated Parmesan cheese and ¼ 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)
- ½ pound fresh asparagus trimmed and cut into 1-inch pieces
- ¼ cup extra-virgin olive oil
- 3 garlic cloves minced
- 1 pinch crushed red chilli flakes
- ¾ cup dry white wine
- ¾ pound large shrimp peeled and deveined
- 12 sun-dried tomatoes thinly sliced
- ½ cup finely grated Parmesan cheese plus more for serving
- ¼ 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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Samantha
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)
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.
Mother Rimmy
This dish is definitely a must make soon! The combination of ingredients is absolutely people-pleasing.
pookiepantry
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!
Erin
Your pasta looks absolutely delicious!
sweetlife
this pasta look simply yummy, the shrimp,wine cheese..oh what a great combo and then sun dried tomatoes...
sweetlife
Tasty Eats At Home
Aah, sundried tomatoes. One of life's pleasures. This is gorgoues.
Jamie Cooks It Up!
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.
Jenny
What a perfect looking pasta dish 🙂 YUMMY!
krissy @ thefoodaddicts.com
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.
Clements Family
Oh that looks delish! It was great meeting you today! I am excited to be following your blog!!
Gera @ SweetsFoodsBlog
All my preferred ingredients in one place: shrimp, dried tomato, garlic and pasta with white wine (sweeter better)...absolutely yummy!
Cheers,
Gera
bobbinis-kitchen.com
Yummy pasta!
Thank you for the recipe!
Greetings from Germany!
How To: Simplify
This pasta dish looks so fresh and tasty!
bunkycooks
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! 🙂
Jenn
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.