This recipe for Bucatini with Shrimp and Pine Nuts in a light cream sauce is a great quick meal that the whole family will love. It has the perfect combination of complementary flavors and textures.
8ouncesbucatinilinguini, or spaghetti, cooked to package directions, drained, with ½ cup cooking liquid reserved
1cup2% milk
1tablespooncorn starch
Zest of one large lemonwash well before zesting
Salt and freshly ground pepperto taste
1tablespoonextra virgin oil oil
1poundmedium shrimppeeled and deveined (thawed if frozen)
1medium zucchinicut to be about the same size as the pine nuts (use only the outside of the zucchini, not the seedy middle)
1cupcorn kernelsfresh or frozen, thawed if frozen
¼cuptoasted pine nuts
½cupshredded fresh basil
Fresh grated Parmesan cheeseif desired
Instructions
In a measuring cup combine the milk, corn starch, lemon zest, and some salt and pepper. Mix well and set aside.
In a skillet, heat the oil over medium-high heat. Pat the shrimp dry with paper towels, sprinkle with salt and pepper, and sear on each in the oil until just cooked through, do not overcook. Remove the shrimp and set aside.
Turn heat to medium; add the zucchini, saute until crisp-tender, about 1 - 2 minutes. Add the corn, saute for 2 minutes more.
Give the milk mixture a good stir and pour it into the skillet. Stir until it has thickened then add the pasta, toss to combine. Add the shrimp back to the pan and cook until all is heated through. Add the pine nuts and basil. Toss well to combine; adding some reserved pasta water if it seems too dry. Serve in wide warmed bowls. Sprinkle with Parmesan cheese, if desired.
Notes
You can use linguine, fettuccini, or another wide long pasta in place of the bucatini.Do not overcook your shrimp.