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Shrimp and Bucatini Primavera

Ingredients

  • 1 lb. shelled and deveined shrimp
  • 1 small pkg. sugar snap peas stems trimmed, cut on diagonal
  • small bundle asparagus cut in 1/2" pieces, leave heads whole
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 3/4 c. frozen English peas do not thaw
  • 1/4 c. thinly sliced green onions
  • 2 garlic cloves finely chopped
  • 1/2 tsp. fine sea salt more as needed
  • Black pepper more as needed
  • 12 oz. bucatini pasta
  • 2/3 c. grated Parmigiano-Reggiano at room temperature
  • 1/2 c. heavy cream warmed
  • 3 Tbsp. finely chopped parsley
  • 1 Tbsp. basil cut in thin strips
  • 1/2 c. cherry tomatoes cut in half

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Put the olive oil and the butter in a large skillet over medium-high heat until butter is melted. Add snap peas, asparagus, English peas, cut tomatoes and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and shrimp and cook until shrimp is pink. Season with salt and pepper; set aside.
  3. Drop pasta into boiling water and cook until al dente about 8 minutes. Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, heavy cream and herbs. Season generously with salt and pepper, if needed.