Our favorite peel 'n' eat seafood gets new life with one kitchen-friendly formula: Shrimp + Starch + Sauce = Delish

Robby Melvin
Recipe by Coastal Living June 2017

Gallery

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bucatini according to package directions, adding 2 tablespoons of the salt to the water. Drain and reserve 1 cup cooking water.

    Advertisement
  • Heat oil in a large saucepan over medium. Add onions, and cook, stirring occasionally, until tender and translucent, about 5 minutes. Stir in garlic, and cook, stirring often, 30 seconds. Add harissa, white wine, and crushed red pepper, and cook, stirring often, 30 seconds.

  • Stir in canned tomatoes, reserved cooking water, and remaining 2 teaspoons salt, and bring to a boil over high. Reduce heat to medium-low; cover and simmer 10 minutes. Add shrimp, and cook, covered, just until the shrimp are pink, about 4 minutes. Stir in cooked bucatini, parsley, and white wine vinegar, and serve immediately.

Advertisement
Advertisement