| Level: | Intermediate |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces bucatini noodles
- 2 tablespoons olive oil
- 1 shallot, chopped
- 6 cloves garlic, smashed and minced
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 6 tablespoons salted butter, cut into pieces
- 1 pound large shrimp (16-20 count), peeled and deveined
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 lemon, juiced
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package directions for al dente. Drain and set aside.
- Warm the olive oil in a large skillet over medium heat. Add the shallots, garlic, red pepper flakes and some salt and pepper. Saute until fragrant, about 1 minute, then stir the ingredients and increase the heat. Add the wine and butter, about 1/2 tablespoon at a time. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine.
- Stir in the shrimp and cook on each side until pink and just cooked through, 3 to 4 minutes. Toss in the cooked bucatini, parsley, tarragon and lemon juice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 567 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 228 mg |
| Sodium | 599 mg |
| Serving Size | 1 of 4 servings |
| Calories | 567 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 228 mg |
| Sodium | 599 mg |
Reviews
Exceptionally wonderful! The tarragon provides a unique licorice flavor. Thank you, Nancy, for sharing this very special dish for us to enjoy which will impress our friends and family.
Delicious and easy…I added Calabrian chiles for more heat!
So so good!!!!!
This recipe is fantastic. It is so easy to follow and so flavorful. Nancy has done it again. The sauce is spectacular and the shrimp is so delicious. I love it
This recipe is too oily, lemon forward and tasteless.
Amazing! Super delicious and silky!
Easy, and consistently delicious. Try it!
We love this recipe!
Nancy!
The tarragon is a game changer. I have had many shrimp scampi dinners over the years, however, the addition of the tarragon was so perfect and unexpected as well as the even simpler ‘no fuss’ prep – no removing of the shrimp from the pan before deglazing, etc. This is hands-down the best shrimp scampi I have had to date.
I did throw in a handful of fresh cherry tomatoes and a handful of baby spinach & Baby kale before adding the bucatini but this did not alter the flavor at all but just added a veggie note.
Brava!
The tarragon is a game changer. I have had many shrimp scampi dinners over the years, however, the addition of the tarragon was so perfect and unexpected as well as the even simpler ‘no fuss’ prep – no removing of the shrimp from the pan before deglazing, etc. This is hands-down the best shrimp scampi I have had to date.
I did throw in a handful of fresh cherry tomatoes and a handful of baby spinach & Baby kale before adding the bucatini but this did not alter the flavor at all but just added a veggie note.
Brava!
Really great recipe for a family of 3 who love shrimp & pasta! Delicious!