INGREDIENTS

For the Shrimp:

• ½ lbs shrimp
• 1 Tbs. Olive oil
• Zest of 1 lemon
• Salt

For the Pasta:

• 2 Tbs. olive oil
• 1 onion, finely diced
• 4 garlic cloves, minced
• ½ tsp red pepper flakes (or more to taste)
• Salt and pepper
• ½ cup white wine
• 2 cups tomato purée
• 1 cup seafood stock (or chicken stock)
• ½ cup heavy cream
• 12 oz bucatini pasta, or other firm-textured dry pasta
• Garnish with fresh basil and more lemon zest

HOW TO MAKE IT

1. In a large bowl, toss shrimp with olive oil, lemon, and a pinch of salt. Set aside.
2. In a large pan (such as the Staub Perfect Pan) heat pan with oil over medium heat. Add onion, garlic, pepper, and a large pinch of salt and pepper. Cook for 3 to 4 minutes or until the onion is soft.
3. Deglaze the pan with wine. Add tomato, stock and cook for 10 minutes.
4. Place rack in the pan and add shrimp in an even layer.
5. Top with lid and cook over medium low heat until the sauce is thickened and the shrimp are opaque, about 5 to 7 minutes.
6. Fold in cream, shrimp, and pasta into the sauce.
7. Taste for salt and pepper then top with lemon zest and parsley.