This may look like spaghetti and red sauce, but it’s truly anything but! This multi-layered sauce uses the shrimp shells to create a burst-in-your-mouth shrimp stock base. It coats the bucatini, which naturally has a good bite to it and is topped off with fresh shrimp and basil.
While it takes a lot of work to make the stock, it can be made ahead of time which makes this totally makeable any night of the week!
Bucatini with Shrimp and San Marzano Tomatoes
- 1 pound medium shell-on shrimp
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1/2 celery stalk, chopped
- 1 garlic clove, chopped
- 1 teaspoon Italian seasoning
- 1.5 cups crushed San Marzano tomatoes
- 1/2 cup dry white wine
- 1 tablespoon unsalted butter, room temperature
- 12 ounces bucatini
- Kosher salt, to taste
- 4 basil leaves, torn
- Shell and devein shrimp, reserving shells. Heat oil in a large saucepan over medium. Add onion, celery, and garlic and cook, stirring often, until just softened, about 4 minutes. Add reserved shrimp shells and cook, stirring, until opaque, about 1 minute. Add seasoning, tomatoes, wine, and 2 cups water and bring to a boil. Reduce heat; simmer until flavors meld, about 30 minutes.
- Strain shrimp stock through a fine-mesh sieve into an airtight container; discard solids.
- Add stock back to pot and add reserved shrimp – cook, stirring often, until cooked through, about 2 minutes. Add butter and mix until butter is melted.
- Meanwhile, cook bucatini in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta and set aside.
- Add pasta to skillet with shrimp and sauce and cook, tossing until sauce is glossy and coats pasta, about 2 minutes.
- Divide pasta among plates and top with basil and enjoy!