BUCATINI LIMONCELLO

BUCATINI LIMONCELLO

Bucatini Limone is a garlic lemon pasta recipe with bucatini noodles and a luscious, super-lemony sauce. It's quick and simple to make, and it's delicious!

How to make Minestrone Soup

• Level: Easy
• Total: 35 min
• Active: 35 min
• Yield: 4 servings

 

Ingredients

4 oz of Limoncello liquor

Kosher salt and freshly ground black pepper

2 cups Fresh baby spinach 

12 ounces bucatini pasta 

1/4 cup extra-virgin olive oil, plus additional for drizzling 

6 cloves garlic, sliced 

1/4 teaspoon crushed red pepper flakes 

Zest and juice of 1 lemon 

2 tablespoons unsalted butter 

2  lb. shrimp (clean and devein,  tails off)

1/2 cup chopped fresh parsley

    ⭕ 4 oz bread crumbs                                                                                                   

Directions:

Toss the bucatini in a pot of boiling salted water. Cook until the pasta is al dente, about 3 minutes less than the package suggests. Toast the bread crumbs with salt, pepper, and olive oil in a small pan over medium-high heat, then set aside.

In the meantime, in a large sauté pan, heat the olive oil over medium-high heat.

Cook for 1 minute, until the garlic and red pepper flakes are fragrant but not browned, then add the shrimp for 3 minutes, deglaze with limoncello, remove the shrimp from the pan (or they will overcook), add the butter and juice, and about 1/4 cup pasta water.

Toss the pasta directly into the saute pan with tongs. In the sauce, add fresh spinach.  and continue to cook, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more add the shrimp back.  Remove the pan from the heat and stir in the lemon zest and parsley, tossing constantly. Salt and freshly ground black pepper to taste.

Drizzle olive oil over the pasta in four serving bowls.

Enjoy!