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Shrimp Scampi Bucatini

with Crunchy Breadcrumbs & Roasted Tomatoes

Cooking time

30 minutes

Servings

2/4

Calories

930 /serving

Plump, juicy shrimp couldn’t be better surrounded than by satisfying bucatini, a thick spaghetti-like pasta with a hole running through the centre designed to transport more sauce—and therefore more amazing flavour—to your taste buds. Here the sauce is quick, easy and infinitely gratifying, with flavours of garlic, butter, oven-roasted cherry tomatoes and just-wilted spinach. And the topping of crunchy breadcrumbs? Masterful.

We will send you:

  • 285g Shrimp
  • 90g Baby spinach
  • 140g Cherry tomatoes
  • 1 Bunch of parsley
  • 3 Garlic cloves
  • 19g Panko
  • 30ml White wine vinegar
  • 60ml Vegetable demi-glace
  • 225g Bucatini
  • 11.25g Shrimp scampi bucatini spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Shrimp, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
44 g
Saturated Fat
15 g
Sodium
1710 mg
Total Carbs
105 g
Sugars
7 g
Protein
38 g
Fibres
6 g
Preparation
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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 and S&P. On a lined sheet pan, arrange in a single, even layer and roast in the oven, 12 to 14 minutes, until the tomatoes have browned and are beginning to burst. Remove from the oven and set aside in a warm spot.
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Cook the pasta
While the cherry tomatoes roast, add the pasta to the pot of boiling water and cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Mise en place
While the pasta cooks, halve the reserved cherry tomatoes. Mince the garlic. Finely chop the parsley leaves and stems. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the remaining spice blend and S&P.
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Toast the breadcrumbs
In a large pan, heat a drizzle of oil on medium-high. Add the panko and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes, until the panko is golden brown and the garlic is fragrant; season with the remaining spice blend and S&P to taste. Transfer to a bowl and combine with ½ the parsley. Wipe out and reserve the pan.
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Make the shrimp scampi
In the same pan, melt 3 tbsp butter on medium-high (double for 4 portions). Stirring frequently throughout this step, add the remaining garlic and parsley; cook, 30 seconds to 1 minute. Add the seasoned shrimp*; cook, 1 to 2 minutes per side, until opaque and cooked through. Add the roasted cherry tomatoes, demi-glace, ½ the vinegar and the reserved cooking water; season with S&P. Cook, 1 to 2 minutes, until thickened. Add the cooked pasta and ⅔ of the spinach. Cook, 1 to 2 minutes, until wilted and combined.
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Make the salad & serve
In a large bowl, combine the remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the remaining spinach and reserved cherry tomatoes; toss well. Divide the finished shrimp scampi pasta between your plates. Top with the breadcrumbs and serve the salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.