Herbed Shrimp and Bucatini Pasta with Cucumber and Tomato Salad

  • 1 lb. Bucatini Pasta
  • 10 pieces Fresh Water Head-on Shrimp
  • 2 oz. Brandy
  • 5 leaves fresh basil, fine julienne
  • 2 sprigs fresh thyme
  • 2 sprig fresh oregano
  • 1/4 oz. baby arugula
  • 2 tsp. olive oil
  • 1 lemon
  • 1/4 stick butter
  • 3 oz. white wine
  • 4 cloves garlic, julienne
  • To marinate shrimp clean thyme and oregano and chop and toss shrimp with olive oil, and juice of half lemon and let marinate for one hour.

    Cook the Bucatini pasta in boiling water, drain, and toss with olive oil, and place on a baking sheet to cool.

    Sauté the shrimp in a large sauté pan, and then flambé with brandy, and add the butter, and lemon juice, and baste until cooked through.

    For the pasta, sauté the julienne garlic, and deglaze with white wine and reduce by half and add the baby arugula with wilt, then add pasta to reheat. Served with herbed shrimp.

    Tomato Cucumber salad:

  • 1/2 english cucumber, julienned
  • 5 roma tomatos, quartered and filleted
  • Zest for 1 lemon
  • Juice from 1 lemon
  • Salt and pepper
  • 1 oz. extra virgin olive oil
  • Combine all

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