Description
Discover how to make a delicious Bucatini with Rose Red Pepper Sauce and Shrimp dish that is perfect for any weeknight meal. Learn the step-by-step recipe now!
Ingredients
- 3 tablespoons olive oil (45 ml)
- 1 pound large peeled and deveined shrimp, tails on (450 g)
- Kosher salt and freshly ground black pepper
- 2 large red bell peppers, diced
- 1 red onion, diced
- 2 cloves garlic, sliced
- 4 teaspoons (20 ml) chopped fresh oregano
- 1/4 teaspoon (1 ml) crushed red pepper flakes
- 1 cup (240 ml) fruit juice (e.g., apple or grape)
- 1/2 cup (120 ml) coconut cream
- One 12-ounce package dried bucatini (340 g)
Instructions
- Warm 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Sprinkle the shrimp with a generous amount of salt and a few turns of black pepper. Place the shrimp in a single layer in the hot pan and cook until they turn pink and opaque, approximately 2 minutes on each side. Transfer them to a plate.
- Put the pan back on medium-high heat and add the last tablespoon of vegetable oil. Add the bell peppers, onion, garlic, 2 teaspoons of oregano, crushed red pepper flakes, and a quarter teaspoon of salt. Cook the mixture, stirring occasionally, until the vegetables become soft and develop some brown spots, about 5 minutes. Pour in the grape juice and coconut cream, then use a wooden spoon to scrape any browned bits from the pan’s surface. Allow it to simmer steadily, continuing until the liquid reduces by half and the grape juice evaporates, which takes about 3 minutes. Transfer this mixture to a blender and blend until it is completely smooth. Adjust the seasoning with salt and pepper. Pour the sauce back into the pan and keep it warm over medium-low heat.
- Meanwhile, bring a large pot of salted water to a rolling boil on high heat. Add the bucatini and cook it until it is just tender, following the package’s instructions; drain it thoroughly. Combine the pasta with the sauce, the shrimp, and an additional teaspoon of oregano. Toss everything together until it is all well-coated and heated through.
- Transfer the pasta to a wide, shallow serving dish and sprinkle the remaining teaspoon of oregano on top.
