Bucatini with shrimp, baby spinach & Cherry tomato is a simple recipe. Shrimp cook super-fast, you can use any pasta and there is barely any prep required.You know those days when you just don’t feel like cooking? When you have already ordered out and done the ‘takeaway’ and serving ‘breakfast’ for dinner is no longer a novelty? Trust me and save tossed pasta dinners for those days….
You can use any pasta starting from bucatini going on to linguini.
Prawns, shrimps, squid…any fast cooking sea food or you can skip that all together. (I’ve once chopped up a feta cheese omelet and added that as well :P)
Baby spinach or regular spinach chopped up into big pieces.
Chicken stock? Chicken powder? Even water works …. No really!
Feta… Parmesan or whichever cheese in your larder that has been begging to be used up…
Tomatoes … lemon juice… garlic…butter …flour and the works… almost everything you would normally have in a functional kitchen.
Wash the baby spinach and remove the extra-long stalks. Cut the cherry tomatoes into halves and chop or mince the garlic.
De-vein the shrimp if it’s not been done already and add 1 teaspoon lemon juice to the shrimp.
Melt some butter in the skillet….. Those green bits aren’t a secret ingredient… it is just plain old’ basil. I just happened to have some leftover basil butter and decided to put it to good use. You can use plain butter anytime of the day but butter it should be; yellow and velvety…
Throw in the chopped garlic and fry lightly.
Add the shrimp to the skillet when the butter and the garlic begin to turn brown.
Toss for 30-40 seconds till the shrimp begin to curl and turn delicately pink. Be very careful not to over cook the shrimp or else it will turn rubbery and chewy instead tender and succulent. Remove the shrimp from the skillet onto a plate when it is still under done. It will keep ‘cooking’ from the heat while it rests.
Add the boiled pasta to the same skillet followed by 1 tablespoon of flour dissolved in ½ cup chicken broth. If you are not using chicken stock then keep some of the starchy pasta water and use that instead. This will deglaze the pan adding flavor and coat the pasta lightly. Add salt to season and a dash of paprika.
Add the baby spinach. Don’t worry if it looks too much, it will wilt.
Toss in the cherry tomatoes.
Add the shrimp back into the skillet and any juices that have seeped on the plate and squeeze some lemon juice over this; around 1 table-spoon.
Plate the pasta and arrange the shrimp on top and sprinkle with feta cheese. Those shrimp do look very tempting don’t they? YUM!
The truth remains that food is always tastier when you haven’t cooked it. But if have you cook it … might as well enjoy it!
- 2 ½ Cups Boiled Pasta – Bucatini is used in this recipe
- 8-10 Medium Sized Shrimp
- 2 Cups Baby Spinach – Chopped Regular Spinach can be used
- 8-10 Cherry Tomatoes – Cut into halves
- 1 Tablespoon Garlic – Chopped
- ½ Cup Chicken Broth – You can used pasta water
- 1 Tablespoon Flour
- 2 Tablespoons Butter
- 1 Tablespoons Lemon Juice
- ¼ Teaspoon Paprika
- 1 Teaspoon Salt
- 2 tablespoons Feta Cheese – Optional
- Boil and drain the pasta. Retain pasta water if not using chicken stock.
- Devein the shrimp and toss in 1 teaspoon lemon juice.
- Wash and prepare the spinach.
- Cut the cherry tomatoes into halves.
- Chop the garlic.
- Melt the butter in a skillet and add chopped garlic.
- When butter and garlic start to change color, add the shrimp.
- Toss for 30 -40 seconds and remove onto a plate.
- Add the boiled pasta to the same skillet.
- Dissolve the flour into the chicken stock or pasta water and add this to the pasta to deglaze the pan and give the pasta a flavorful coating.
- Season with salt and paprika and add the spinach.
- Wait for the spinach to wilt slightly and add the cherry tomatoes.
- Add the remaining lemon juice and some olive oil if too dry.
- Dish out on a pasta plate and arrange shrimp on top and sprinkle the feta cheese on top