Shrimp Scampi Bucatini
with Roasted Cherry Tomatoes & Crunchy Panko
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
A good garlicky scampi couldn’t meet a better match than bucatini. The thick spaghetti-like pasta has a hollow centre that’s niftily designed to transport more sauce—and therefore more amazing flavour—to your taste buds. As for that topping of toasted panko? Masterful.
We will send you:
- 285g Shrimp (BAP-certified)
- 3 Garlic cloves
- 90g Baby greens (baby spinach or kale)
- 14g Parsley
- 140g Cherry tomatoes
- 30ml Vegetable demi-glace
- 30ml White balsamic vinegar
- 225g Bucatini
- 20g Panko
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Milk • Shrimp • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
Total Fat
50 g
Saturated Fat
15 g
Sodium
1210 mg
Total Carb
105 g
Sugars
7 g
Protein
37 g
Fibre
7 g
Preparation
Roast the tomatoes
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- On a lined sheet pan, toss all but a handful of the tomatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 12 to 14 min., until browned and beginning to burst.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the remaining tomatoes.
- Mince the garlic.
- Roughly chop the parsley leaves and stems.
- Pat the shrimp dry and remove the shells from the tails; season with ½ the remaining spices and S&P.
Toast the panko
- In a large pan, heat a drizzle of oil on medium-high.
- Add the panko and ½ the garlic. Toast, stirring often, 1 to 2 min., until the panko is golden brown and the garlic is fragrant; season with the remaining spices and S&P.
- Transfer to a bowl and add ½ the parsley; stir well.
- Wipe out and reserve the pan.
Cook the shrimp & combine the pasta
- In the same pan, heat 3 tbsp butter (double for 4 portions) on medium-high.
- Add the remaining garlic and parsley. Sauté, 30 sec. to 1 min., until fragrant.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Add the roasted tomatoes, demi-glace, ½ the vinegar, the reserved cooking water and S&P. Cook, stirring often, 1 to 2 min., until thickened.
- Add the pasta and ⅔ of the spinach. Cook, stirring often, 1 to 2 min., until the spinach has wilted and the pasta is combined.
Make the salad & serve
- In a large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add the remaining spinach and the halved tomatoes; toss well.
- Divide the pasta between your plates.
- Garnish with the panko.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
