Garlic & Chive Shrimp Bucatini

Ingredients

• 1 lb Colossal shrimp (Peeled and deveined; pat dry before seasoning.)
• Smoked salt (To taste; regular kosher salt may be substituted.)
• Freshly cracked black pepper (To taste, divided between seasoning and finishing.)
• 1 tbsp Olive oil (For searing the shrimp.)
• 12 oz Bucatini (Cooked according to package directions until al dente.)
• 3 tbsp Butter (Added to the skillet after searing the shrimp.)
• 4 Garlic (Large cloves, thinly sliced.)
• 1 tbsp Dried chives (Use 1–2 tablespoons; fresh chives may be substituted. Reserve additional chives for garnish.)
• 1 cup Heavy cream (Add more if needed to reach the desired sauce consistency.)
• 1.5 tbsp Fresh lemon juice (Use 1–2 tablespoons, to taste.)
• Salt (To taste, for the sauce and pasta water.)
• Reserved pasta water (Reserve at least 1 cup before draining; add as needed to loosen the sauce.)
• Dried chives (Additional amount for garnish.)
• Freshly cracked black pepper (Additional amount for garnish.)

Steps

1. 1

   Pat the peeled and deveined shrimp thoroughly dry with paper towels. Season both sides generously with smoked salt, or kosher salt, and freshly cracked black pepper.

2. 2

   Heat a large skillet over medium-high heat. Add the olive oil and allow it to become hot and shimmering.

3. 3

   Add the shrimp to the skillet in a single layer. Sear for about 2 minutes on the first side, then turn and sear for about 2 minutes on the second side, just until opaque and cooked through. Avoid leaving the shrimp in the pan longer than necessary so they do not become rubbery.

4. 4

   Remove the shrimp from the skillet and set them aside. Do not clean the pan; retain the shrimp juices and browned bits for the sauce.

5. 5

   Reduce the skillet heat to medium. Add the butter and let it melt in the same skillet.

6. 6

   Add the sliced garlic and dried chives to the melted butter. Sauté for a couple of minutes, stirring frequently, until the garlic is fragrant and lightly softened. Do not let the garlic brown or burn.

7. 7

   While the sauce is coming together, bring a large pot of generously salted water to a boil. Add the bucatini and cook according to the package directions until al dente.

8. 8

   Before draining the bucatini, reserve at least 1 cup of the starchy pasta water. Drain the pasta.

9. 9

   Add the heavy cream to the skillet with the garlic and chives. Stir to combine, then add the lemon juice, salt, and freshly cracked black pepper.

10. 10

    Add a small amount of the reserved pasta water to the skillet and stir until the sauce is smooth and silky. Continue adding pasta water a little at a time until the sauce reaches a loose, coating consistency.

11. 11

    Add the drained bucatini directly to the skillet. Toss thoroughly until every strand is coated with the cream sauce.

12. 12

    Return the seared shrimp to the skillet. Gently toss until the shrimp are warmed through and the sauce clings to the bucatini.

13. 13

    Transfer the pasta to plates or a serving dish. Finish with additional freshly cracked black pepper and a generous sprinkle of dried or fresh chives. Serve immediately.

Notes

Do not overcook the shrimp; remove them from the skillet as soon as they are opaque and cooked through. Save the pasta water because its starch helps create a silky sauce that coats the bucatini. Fresh or dried chives work well. The lemon juice balances the richness of the cream and butter.

Nutrition per serving

• main
• pasta
• seafood
• creamy
• one-pan sauce
• quick meal
• Italian-inspired