Bucatini with Garlicky Shrimp
Ingredients:
1 lb shrimp, peeled and deveined
6 tablespoons unsalted butter
1 minced shallots
1 tablespoon minced garlic
1 cup dry white wine
¼ cup fresh lemon juice
2 tablespoons minced fresh flat-leaf parsley
salt and pepper
6 qt water
1 tablespoon salt
1 lb dried bucatini (or vermicelli)
sprigs of parsley
1 lemon, cut into 6 wedges
Directions
In a medium pot of boiling water, cook the shrimp, stirring once, until the shrimp turn pink and curl, about 4 min. Drain and set aside to cool.
In a large frying pan over medium heat, melt 2 tablespoons of butter until foamy. Add the shallots and garlic, reduce heat to low and sauté, stirring frequently, for 2 min. Add the wine and lemon juice. Increase the heat to medium and simmer until the liquid is reduced by half, about 10 min. Add the minced parsley. Stir to mix well.
Reduce the heat to low. Add the remaining 4 tablespoons butter, 1 tablespoon at a time, stirring, until all the butter has melted. Add the shrimp and salt and pepper to taste. Stir to mix well. Keep warm.
In a large pot over high heat, bring the water to a boil. Add the1 tablespoon salt and the bucatini and cook according to the package directions or until al dente, about 12 minutes. Drain.
In a large warmed bowl, combine the bucatini and shrimp mixture. Toss to mix well.
To serve, divide among individual warmed plates. Garnish with a parsley sprig and lemon wedge.
Serve hot.