Tomato Piccata Shrimp Bucatini Pasta
Tomato Piccata Shrimp Bucatini is a bright and flavorful Italian-inspired pasta made with tender shrimp, bucatini, tomatoes, capers, garlic, and fresh lemon. The light, silky sauce coats every strand of pasta for an easy restaurant-quality meal that's ready for any night of the week.
Ingredients
- 12 oz. bucatini pasta
- 1 lb. large shrimp, peeled and deveined 16-20 per lb.
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 2 cups cherry tomatoes
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup reserved pasta water
- juice from 1 lemon
- 1/3 cup drained capers
- 1/4 cup torn basil
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the bucatini al dente. Reserve 2 cups pasta water before draining.
- Heat the olive oil and butter in a large skillet over medium high heat. Add the tomatoes, red pepper, and garlic cook until the tomatoes burst and the garlic is soft and translucent. About 5 minutes.
- Deglaze the pan with the wine waiting until fully absorbed before adding the chicken stock, pasta water lemon juice and capers. Simmer until the sauce begins to thicken 7-10 minutes.
- Add the shrimp, and cook 5 minutes or until the shrimp are cooked through. Then add in the pasta, top with fresh basil.