This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rosé wine—and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 1 pound large peeled and deveined shrimp, tails on
- Kosher salt and freshly ground black pepper
- 2 large red bell peppers, diced
- 1 red onion, diced
- 2 cloves garlic, sliced
- 4 teaspoons chopped fresh oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry rosé wine
- 1/2 cup heavy cream
- One 12-ounce package dried bucatini
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
- Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 462 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 144 mg |
| Sodium | 642 mg |
| Serving Size | 1 of 6 servings |
| Calories | 462 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 144 mg |
| Sodium | 642 mg |
Reviews
Delicious I used yellow bell peppers and a pink moscato will definitely make for guests
I made this for 2 with 8 shrimp. i made the full recipe for the sauce and it was ample with only 6 ounces of bucatini. REALLY good!! I loved it. Full recipe would not have enough sauce for 6 servings if you like saucy pasta. We have enough leftover for lunch or 1 dinner, just add shrimp.
Delicious. It needs a splash of lemon juice and a touch of zest to round out the flavors, but otherwise it’s a winner. We also made it with scallops, and they’re a great option too.
Made it. Added two extra garlic cloves and 1 1/2’d the remainder . You CANNOT skip the blender part. Because that just MADE the recipe. Absolutely delicious wish I could add the picture bc it mirrors yours
Delicious! I added more garlic and some sundried tomatoes to the sauce. I also cooked the pawns at the end once everything was ready. This will be a new go to.
Saw the recipe in my mailbox , thought I’d give it a try. What a tasty surprise. I had to omit the red pepper flakes because of wife’s sensitivity to the eat. I marinated the Shrimp in olive oil, a generous amount of garlic powder and a dash of soy sauce for a couple of hours . It was loved by everyone, it has a good amount of the pepper sauce to cover the pasta (I used thin spaghetti – not fond of thick pasta) .I also added a third clove of garlic to the peppers and onions Next time will try it with pieces of chicken tenderloin. In any case this recipe is a keeper
I like the idea of blending sautéed vegetables into a sauce. I would not be able to use the dairy addition, but can think of other additions.
This is one of the best recipes I’ve ever made. Made exactly to recipe. Was so yummy and spicy! I’ve made it several times since for friends and everyone raved about it!
I found this delicious. I made the recipe exactly how it was written and it had great flavor. Will definitely make it again!
Straight fire