Bucatini Recipe
Gulf White Shrimp, petite peas, chili flake, lobster stock & butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add the Gulf White Shrimp and cook until they turn pink, about 2-3 minutes. Stir in the chili flakes and petite peas, and cook for another 2 minutes.
- 3
Combine Ingredients
Pour in the lobster stock and bring to a simmer. Add the cooked bucatini to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 4
Season and Serve
Season with salt and black pepper to taste. Serve immediately, garnished with additional chili flakes if desired.
