YIELD: 6 servings | TIME: 45 minutes
1 ½ pounds white shrimp, peeled, deveined with tails off
1 large or 2 small shallots finely diced
3 tablespoons parsley finely diced
3 cloves garlic finely diced
1 teaspoon red chili flakes
1 teaspoon Espelette pepper (optional)
1 teaspoon smoked Spanish paprika
1 pound dry bucatini pasta
1 cup dry white wine
¾ cup of heavy cream
16 oz. cherry tomatoes, washed and halved
Parmigiano Reggiano, to grate
Fresh Basil for garnish
Salt for pasta water
Olive Oil
Unsalted Butter
Step 1: Fill a 5 quart Dutch oven with water and salt generously with kosher salt. Approximately 3 tablespoons. Place over high heat to allow water to come to a boil.
Step 1: In a deep heavy bottom pan, put 1 tablespoon unsalted butter with 1 tablespoon olive oil over medium heat until the butter is melted. Sauté the shrimp until they are pink, but not cooked through. This will take approximately 2-3 minutes. Remove the shrimp and place in a bowl until the rest of the sauce is ready.
Step 2: Sauté shallots, garlic and chili flakes until the shallots are translucent. Careful to not burn the garlic as it will taste bitter. Add the Espelette pepper and paprika. Then add the wine. Allow it to begin to reduce for a few minutes. Add the tomatoes and continue to stir. As the tomatoes open up they will begin to make a really nice sauce.
Step 3: Meanwhile as pasta water comes to a boil add the pasta. Stir to ensure that it does not stick together. I generally cook my pasta a minute under the package instructions because you want to finish it in the sauce so it can soak up all of the wonderful flavors.
Step 4: Add the heavy cream to the sauce. Stir to incorporate and add shrimp back. Drain pasta, but reserve about ½ cup of the pasta water to use in the sauce after you add the pasta to it. Put the pasta into your cream sauce over medium heat and stir until the pasta is perfect. Add a little of the pasta water to bring everything together and make the dish even creamier. Grate parmesan cheese into the pasta. Stir and plate the dish. Finish with more parmesan cheese and fresh basil.