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

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    Not your mama’s pizza…

    A little birdie (Ok, Billie, over at BillieSueLou’s Blog) told me to use salsa instead of pizza sauce for pizza. Much healthier AND, not surprisingly, delicious! Seriously! It’s like a mexican song in your mouth…. orwhathaveyou…. anyway, here you go:

     

    Step 1: Despite knowing this should probably be step 4 or something, throw shrimp into a pan with Tony’s Seasoning and simmer until they’re cooked. Set them aside to get cold and soggy until you’re ready to use them. :]

    Step 2: Chop half a jalapeno, a few mushrooms, and some garlic then throw it all in a pan to smother, or whatever the correct terminology would be, until your house smells awesome.

    Step 3: Put salsa on 3/4 of your crust and pizza sauce on the 1/4 your child will refuse to eat anyway, despite your attempts to make that part “normal” and then bribe her, as she will say, “I can’t like it. Buy a good pizza, please.”

    Step 4: Add the stuff you smothered to your 3/4 of the pizza and pepperoni to the 1/4 your child will, again, refuse to eat and pretend to gag on while you watch.

    Step 5: Finish adding all remaining toppings. This is what your pizza should look like pre-oven.

    Step 6: Take pizza out and proceed to burn your mouth on the hot-ass, amazing pizza you have just brought forth into this world. Also, begin process of bribery.

    Special notes:

    I almost always opt for low-fat cheese because I’m one of those few, freaky people who likes low-fat cheese over full-fat. Honestly, there isn’t really that big of a difference. If the other ingredients are good, then low-fat cheese isn’t going to change anything except your fat and calorie intake. (Awesome!)

    Another special note is the crust. You have a few choices here. You can either make your own regular crust (that’s another post for another day), make a whole wheat crust (delicious! And another post.), cauliflower crust (embarassingly good… and another post), or you can take the easy and healthy-route by stopping by Walmart and buying a Mama Mia whole wheat, thin crust. That’s the crust pictured in the recipe. It’s about 100 calories per slice (as opposed to the 180-210 for a regular slice) and it’s crunchy! Take my word on it – Mama Mia is the way to go when you’re crunched on time.