Spicy Shrimp Bucatini with Lemon Butter Sauce
What happens when you sautee plump shrimp in delicious butter with a spicy barbecue rub?
This amazing pasta dish!
This spicy, buttery and tangy sauce is absolutely soaked up by the bucatini pasta and topped with succulent sweet-heat shrimp that will fire off all those endorphins that your brain, and taste buds, are looking for. You won't stop until that last shrimp is gone, I guarantee!
1 lb shrimp, raw, peeled and deveined
1 tablespoon Somethin' To Cry About
1 stick butter, European style
1 tablespoon olive oil
2 tablespoons lemon juice
1 box bucatini pasta
1 cup pasta water
1 tablespoon salt
In a large pot of salted boiling water, cook pasta to directions on the box. For dried Bucatini, that's about 7 minutes.
While the water comes to a boil, peel and devein the raw shrimp, placing in a bowl. Add 1 tablespoon of Somethin' To Cry About to the shrimp and toss to coat. Set aside.
In a large skillet over medium heat, add 1 tablespoon olive oil and one stick (8 tablespoons) of European style butter. Allow to cook until bubbling and slightly brown. Do not burn.
Add the shrimp and stir. Be sure to scrap any spices or juice from the bowl into the skillet. Cook the shrimp for approximately 2 minutes, then flip.
Add 2 tablespoons of lemon juice to the shrimp and butter, stirring to combine.
Once the shrimp are cooked completely, remove the shrimp to a plate and set aside.
Add the pasta, along with a cup of pasta water, directly into the pan of butter lemon sauce, stirring to coat. The sauce should thicken slightly and adhere to the pasta.
Plate the pasta by curling onto a dish with tongs, add the shrimp, some green onion and a light dusting of Somethin' To Cry About. Enjoy!
I used Bucatini for this recipe but you can substitute any pasta, such as linguini or a thin spaghetti.
For Mardi Gras 2022, I was asked to participate in a cooking demonstration down at the SoKY Marketplace, a commercial kitchen here in Bowling Green, Kentucky. I whipped up this simple recipe using shrimp, our sweet and spicy barbecue rub - Somethin' To Cry About and butter. I served those little nuggets of spicy shrimp on a toasted baguettes with a sprinkle of green onions, and let me tell you, 5 pounds of shrimp did not last long with that crowd. This recipe is an extrapolation of that event. I decided to make it a full on entree, letting the spicy buttery lemon sauce soak into some pasta instead of the crusty bread.
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