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
Printable Recipe
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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marla {family fresh cooking}
Can I come over now to share this beautiful pasta dish?? Love the shrimp, wine & parmesan.
Kevin
What a tasty pasta!
pegasuslegend
looks wonderful going to get my fill of shrimp now before we cant eat it, got to try this one~ thanks
Lydia (The Perfect Pantry)
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.
Weekend Carnivore
That looks truly amazing! Your staging of the photos is also really very good.
SLCFoodie
Oh and I LOVE Pirate O's. Too bad I live so far away from it.
SLCFoodie
This pasta has everything that I love! It is going on my shopping list for this week for sure.
ray
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.
Cookin' Canuck
Thank you for all of your comments. This dish made me forget about those grey hairs, at least for a day.
Trix
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!!!)