Spicy Shrimp Bucatini – aka – Bangarang

I’d been wanting to try this recipe for a while, but kept finding reasons to put it off. I basically had everything I needed except the shrimp, so I finally said screw it and took the plunge. My main reason for not wanting to cook it is because it’s just me and my 4 year old firecracker at home and this recipe makes ALOT. Lucky me, my brother came over to question my cooking skills (he knows my past!!) and ate a fair share of the pasta.

Here’s what you’ll need:

  • 1/4 – 1/2 cup of olive oil (I used a little over 1/4)
  • 4 cloves Garlic, Minced (I used a tablespoon of already-minced garlic)
  • 2 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes (I used a can of chili-ready tomatoes and a can with green chiles)
  • ½ cups White Wine (I used Pinot Grigio)
  • 1-2 pounds Jumbo Or Large Shrimp, Peeled And Deveined (I used 1 pound of frozen shrimp)
  • Salt And Pepper, to taste
  • Fresh Parsley, Minced
  • 1 pound Linguine, Uncooked (I was fortunate to have a friend send me Bucatini from Italy, so I used it instead.)
  • Red Pepper Flakes, to taste
  • It’s all pretty simple. Put your oil and garlic in a pan for a few minutes. Next, dump the tomatoes and wine in along with salt, pepper, and red pepper flakes to taste. Stir well and let simmer for about ten minutes.

    In another pot, get your water ready and boil for 1/2 the amount of time the package calls for.

    After you set your noodles on to boil, throw your shrimp in the sauce. Meanwhile, get some foil together and make a pouch to throw this all into. It sounds wacky, and it kind of is, but it’s totally worth it. Since I suck at origami and other folding-type scenarios, I used a pan with high edges and formed the pouch in it since I KNEW the sauce would leak out. (Which it did.)

    Anyway, once the linguini is half-cooked, drain it and throw it in the pan with the sauce and shrimp. Toss the mixture around well, then toss it in the foil pouch. Throw the minced parsley on top. At this point, it should look like this:

    Mix the parsley in well and fold this whole contraption up, throw in the oven for 15-20 minutes, and bide your time because spaghetti heaven awaits!

    End result: Orgasmic.

    But really guys, don’t forget the best part about this recipe: drinking the white wine you don’t use!


    -The Kitschy Kitchen


    3 Comments (+add yours?)

    1. Summer Robison
      Jul 27, 2010 @ 15:42:43

      Ohhhh I wanna try this! Timberly you’re the bombdotcom.


      • ohthatgirlyouknow
        Jul 27, 2010 @ 15:46:02

        It’s so awesome! And if you use the diced tomatoes with peppers in it like I did, it’ll be nice and spicy. Once I get the whole folding thing down, I’m going to finish it on the grill instead of in the oven.


    2. Summer Robison
      Jul 27, 2010 @ 15:50:07

      Umm yea that sounds amazing.


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