Zesty Shrimp & Bucatini Pasta

with Bell Pepper

Serves 2 · 15–25 minutes

pasta, seafood, weeknight

Ingredients

• 10 oz tail-on shrimp (peeled & deveined)
• 2 cloves garlic
• 2 Tbsps tomato paste
• 2 tsps gochujang
• ½ lb bucatini pasta
• 1 red, yellow, or orange bell pepper
• ¼ cup cream
• 2 scallions
• 1 Tbsp verjus blanc
• 6 oz Banza chickpea rotini pasta (with banza chickpea pasta)

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients

   • Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Wash and dry the fresh produce.
   • Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.
   • Peel and roughly chop 2 cloves of garlic.
   • Thinly slice the scallions, separating the white bottoms and hollow green tops.

2. Cook the pepper

   • In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the sliced pepper, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.
   • Transfer to a bowl and cover with foil to keep warm.
   • Wipe out the pan.

3. Cook the pasta

   • Meanwhile, add the pasta to the pot of boiling water and cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat.
   • Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

   With Banza chickpea pasta:

   • Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat.
   • Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.

4. Cook the shrimp & make the sauce

   • Pat the shrimp dry with paper towels (remove the tails, if desired).
   • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque.
   • Add the tomato paste and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
   • Add the verjus (carefully, as the liquid may splatter) and cream; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat.

   With Banza chickpea pasta:

   • Pat the shrimp dry with paper towels (remove the tails, if desired).
   • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque.
   • Add the tomato paste and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
   • Add the verjus (carefully, as the liquid may splatter) and half the cream (you will have extra); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat.

5. Finish the pasta & serve your dish

   • To the pot of cooked pasta, add the cooked shrimp and sauce, cooked pepper, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).
   • Turn off the heat. Taste, then season with salt and pepper if desired.
   • Serve the finished pasta garnished with the sliced green tops of the scallions.

   With Banza chickpea pasta:

   • To the pot of cooked pasta, add the cooked shrimp and sauce, cooked pepper, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).
   • Turn off the heat. Taste, then season with salt and pepper if desired.
   • Serve the finished pasta garnished with the sliced green tops of the scallions.