Bucatini is a pasta that appeals to my inner child. It turns one of my favorite forms of pasta — spaghetti — into a straw I imagine might be capable of slurping up sauce. Hollow and long, bucatini is a magical form of pasta because it conjures up the thought that it might work like a straw. It doesn’t, of course, but even so, this type of tubular pasta has a wonderfully, chewy mouthfeel that makes it special. What better than to pair it with a new version of another favorite, shrimp with avocado sauce. Here the sauce is lightened by substituting coconut milk for heavy cream. The result is the same: a bowlful of creamy lusciousness loaded with plump shrimp and avocado, spiked with just the right amount of red pepper. What’s even better? It’s one of my Weeknight Quickies! Fast, easy, tasty, and guaranteed delicious without wearing you out on a work night.
Bucatini with Shrimp Avocado Sauce Recipe
8 T unsalted butter (yes, this is one pound, but it’s necessary for thickening the sauce, and there’s no cheese or cream to help, which the original recipe requires)
1 large garlic clove, minced
1 lb large shrimp, peeled and deveined
2 T Italian parsley, minced
1/2 cup dry white wine
1 cup coconut milk
Note: So Delicious Coconut Milk is an easy choice when substituting for cream. It’s available in 32 ounce cartons at most grocery stores, and creates a beautifully rich sauce.
1 tsp red pepper flakes
salt and pepper to taste
1 lb bucatini, cooked al dente according to package directions, drained and tossed with 1 T olive oil to prevent sticking
2 firm ripe avocados, peeled and diced
handful of micro greens for garnish and crunch
In a large skillet, melt 2 T butter over medium heat. Add garlic and sauté for one minute. Add shrimp and wine and cook for 3 minutes, stirring, until shrimp is pink. Remove shrimp mixture to clean bowl.
Add remaining butter to skillet and melt. Reduce heat to medium low and add coconut milk and red pepper flakes, stirring to combine. Simmer until sauce thickens enough to coat the back of a spoon. Salt and pepper to taste.
Return shrimp and any accumulated juices to skillet and toss to coat with sauce. Add avocado and stir gently.
Serve shrimp avocado sauce over bucatini in warmed, shallow bowls. Top with micro greens.
Stephanie Davis from Winacea, a wine education and entertainment company, thinks this dish needs a refreshing glass of zingy white wine, stat! Have I ever mentioned that Stephanie (in a former life) was a Pharmacist? That means she knows what she’s talking about when a recipe needs to be invigorated, right now! She’s found a new and unusual Spanish white wine made from the Malvar grape and immediately made it her new “house white.” I think that means she really likes it. Stephanie says Malvar tastes like a cross between Sauvignon Blanc and unoaked Chardonnay. This particular bottle is Zestos Blanco. It has a cool Arts and Crafts label. Stephanie recommends enjoying this wine with friends, food, and on any day that ends in “Y.” Easy on the budget, too, priced at $12/bottle.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @. Life inspired. Vodka tempered.