Garlic Shrimp Bucatini with Burrata

If you are craving pasta but are looking for a quick and easy way to elevate the dish, this recipe is a must try! Bucatini is spaghetti that has a hole running through the center. It is a little thicker than normal spaghetti and has a good bite to it. If you can’t find bucatini you can also use spaghetti, linguine or angel hair! This pasta is coated with a light white wine sauce and topped with burrata to make it a little creamier. There are so many substitutions that can be made with this dish whether you choose a different veggie, protein, cheese or pasta!

Makes 2 large portions 

Ingredients:

½ pound of Bucatini Pasta (I use the brand DeCecco) 

½ pound of 21-30 Count Shrimp 

1 cup Cherry Tomatoes, cut in half

1 big spoonful of Minced Garlic

1 Buratta (cut into 8 to 10 small pieces)

Sprinkle of Grated Parmesan Cheese

½ Lemon

½ cup Panko Bread Crumbs

¼ White Wine (I used Sauvignon Blanc, but I think any white will do)

Red Pepper Flakes

Olive Oil

Basil 

1. Bring a large pot of salted water to a boil over high heat. Cook pasta according to directions. 

2. In a small bowl, mix bread crumbs with 1 tablespoon of olive oil. If you have garlic salt I would add a dash to the mixture! 

3. Preheat oven to 350 degrees and line a small sheet pan with aluminum foil and spread bread crumbs. Bake for 5-6 minutes or until golden brown. They will go from golden to burnt in a matter of seconds so make sure you keep a close eye on them. 

4. While the breadcrumbs are in the oven, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and a few shakes of red pepper flakes (adjust to desired heat) and saute for 1 minute until it becomes fragrant. Add sliced tomatoes to the pan and cook for 5 minutes, until tomatoes turn golden and start to burst. 

5. Add shrimp to the pan and cook for about 4 to 5 minutes until the shrimp are pink and opaque. 

6. Add 2 tablespoons of butter to the pan. Once butter is melted add about ¼ cup of white wine and juice from half a lemon. Add a pinch of salt and pepper to the pan and give the pan a stir. Let sauce reduce for 1 to 2 minutes. 

7. Reduce the pan to low heat and transfer bucatini to the pan. I try and time it right so that the sauce is finished by the time the pasta is cooked and then I will just use tongs to transfer the pasta directly to the pan. Add a sprinkle of parmesan cheese and toss until bucatini is evenly covered with sauce.   

8. Top the pasta and sauce with bread crumbs, burrata and basil. Season to taste with salt and pepper, and enjoy!