Search This Blog

Wednesday, September 28, 2011

Buccatini with Shrimp and Buffalo Ricotta

This is an oldie but a goodie!  I made this a long time ago and completely forgot about it until I found the crumpled up recipe!  It isn't exactly a healthy recipe (if you're concerned with carbs), but its fresh ingredients are so flavorful.  Especially when paired with a smooth Pinot Noir.  Yum!

Serves: 4


4 Tbsp olive oil
1 1/2 Lb large shrimp, peeled and deveined
Salt and Pepper
1 Chopped yellow onion
3 Chopped fresh garlic cloves
1 Cup white wine
2 35oz Cans San Marzano whole tomatoes (crushed)
1 Tsp crushed red pepper flakes
2 Tbsp chopped fresh basil
1 Pkg fresh buccatini pasta
2 Cup fresh buffalo ricotta cheese


1.  Heat olive oil.  Sprinkle shrimp with salt and pepper; cook 3 minutes.  (Until partially cooked through).  Remove shrimp; set aside.
2.  Add onion and garlic to remaining oil, simmer 2 minutes.  Add white wine.  Then add tomatoes and crushed red pepper flakes and simmer.
3.  In a separate pan, cook pasta, al dente.  Drain and set aside.
4.  Return shrimp to tomato sauce, add basil, and simmer 5 more minutes.
5.  Spoon mixure over pasta and top with ricotta.


No comments:

Post a Comment