Bucatini in pink sauce with red pepper and shrimp
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 466, total fat 16 G., saturated fats 6 G., proteins 24 G., carbohydrates 50 G., fiber 4 G., cholesterol 149 mg, sodium 642 mg, sugar 6 G.
Calories 466, total fat 16 G., saturated fats 6 G., proteins 24 G., carbohydrates 50 G., fiber 4 G., cholesterol 149 mg, sodium 642 mg, sugar 6 G.
This simple, light summer pasta gets its vibrant flavor from brined shrimp, sweet peppers, and a generous splash of rosé. A splash of heavy cream makes the sauce creamier and richer, while red pepper flakes add a touch of piquancy. Serve with a glass of the same wine you used to make it, and enjoy this summery vibe all year round.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. l. olive oil
- 450 g large shrimp, peeled and deveined (do not remove tails)
- 2 large sweet peppers, diced
- 1 red onion, diced
- 2 cloves garlic, thinly sliced
- 4 tsp chopped fresh oregano
- 1/4 tsp crushed red pepper flakes
- 1 cup dry rose wine
- 0.5 cups heavy cream
- 1 package (350 g) of bucatini pasta
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Cooking the dish according to the recipe:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the shrimp with a generous pinch of salt and freshly ground black pepper. Add the shrimp to the hot skillet, spreading them in an even layer, and cook until pink and opaque, 2 minutes per side. Transfer to a plate.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the bell pepper, onion, garlic, 2 tablespoons oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes.
- Pour in the wine and cream and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer and continue cooking until the alcohol has evaporated and the sauce has thickened, about 3 minutes. Transfer to a blender and blend until smooth. Season with salt and pepper to taste. Pour the sauce back into the pan and keep warm over low heat.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente; drain thoroughly.
- Toss the pasta with the shrimp and 1 teaspoon of oregano. Continue tossing until the pasta is heated through and well coated. Transfer the pasta to a large shallow bowl and sprinkle with the remaining 1 teaspoon of oregano.
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