Tonight's menu will make your mouth water with juicy shrimp scampi and bucatini, a long pasta with a hole in it for more sauce, and what a sauce it is! Quick and easy to prepare, it will delight your taste buds with its flavors of garlic, butter, and oven-roasted cherry tomatoes. To finish it off, you'll enjoy a topping of crispy panko. A true masterpiece.
INGREDIENTS
285g Shrimps
90g Baby spinach (or baby kale)
140g Cherry tomatoes
1 bunch of parsley
3 cloves of garlic
19g Panko
30ml White wine vinegar
60ml Vegetable demi-glace
225g Bucatini
11.25g Spices Peppers and olives (garlic, red pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Preparation
Roast the cherry tomatoes
Preheat the oven to 450 ° F. Bring a medium pot of salted water to a boil. Toss all but a handful of the cherry tomatoes with a drizzle of oil. Season with ⅓ of the spice blend, then S&P. On a lined sheet pan, arrange the seasoned cherry tomatoes in a single layer and roast in the oven, 12 to 14 min., Until golden brown and starting to release their juices. Remove from oven and set aside warm.
Cook the pasta
While the cherry tomatoes cook, add the pasta to the pot of boiling water; stir gently to separate them. Cook, 6 to 8 min., Until al dente (still slightly firm to the bite). Reserve 1 cup of the cooking water (double for 4 portions), drain the pasta well. Toss with a drizzle of oil to prevent sticking, then keep warm.
Setting up
While the pasta cooks, cut the reserved cherry tomatoes in half. Finely chop the garlic. Finely chop the parsley leaves and stems. Pat the shrimp dry with paper towels and remove the hulls from the hulls. Season with ½ of the remaining spice blend; salt and pepper.
Grill the panko
In a large pan, heat a drizzle of oil on medium-high. Add the panko and ½ of the garlic. Cook, stirring frequently, 1 to 2 min until panko is golden and garlic is fragrant; season with the remaining spice blend and S&P to taste. Transfer to a bowl and toss with ½ of the parsley. Dry and reserve the pan.
Cook the shrimp and combine the pasta
In the same pan, heat 3 Tbsp. to s. butter on medium-high (double for 4 portions). Stirring frequently throughout this step, add the remaining garlic and remaining parsley; cook, 30 sec to 1 min, until fragrant. Add the seasoned shrimp * and cook, 1 to 2 minutes per side, until opaque and cooked through. Add the roasted cherry tomatoes, demi-glace, ½ of the white wine vinegar, and the reserved cooking water; salt, and pepper. Cook, 1 to 2 min, until the sauce, has thickened. Add the cooked pasta and ⅔ of the spinach. Cook, 1 to 2 min, until combined.
Prepare the salad and serve
In a large bowl, combine the remaining vinegar with 3 tbsp. to s. olive oil (double for 4 portions); Add salt and pepper to taste. Add remaining spinach and chopped cherry tomatoes; mix well. Divide the finished pasta between your plates. Garnish with the crispy panko and serve the salad on the side. Enjoy your meal!
