BUCATINI WITH CANNELLINI BEANS AND SHRIMP
This is a vegetarian dish Brady Tavern chef Grant Vespasian likes to cook at home.
- 1/2 pound(s) bucatini pasta
- 3 tablespoon(s) olive oil
- 1 can cannellini beans, drained and rinsed
- 1 roma tomato, chopped
- 1 cup(s) fresh spinach
- 1 clove fresh garlic, chopped
- 1 shallot, chopped
- 1 tablespoon(s) white balsamic vinegar
- 1/2 pound(s) raw shrimp, cleaned and peeled
- 1 tablespoon(s) fresh Italian parsley, chopped
- 1/2 lemon (optional)
- salt and pepper, to taste
1. Cook bucatini pasta; drain and toss with 2 tablespoons olive oil.
2. Heat a large saute pan over medium-high heat; drizzle a tablespoon of olive oil in the pan. Add shallots, garlic and shrimp; cook until shrimp is pink, then add tomato, beans, vinegar and pasta. Toss together for about 30 seconds to get everything warmed.
3. Right before serving, toss in the spinach and gently fold it into the pasta. Divide pasta into two bowls; spoon out shrimp and beans on top of pasta. Garnish with parsley and squeeze lemon over top for a burst of fresh acidity.
If you want to fatten up the recipe, add a tablespoon of butter to the pan when you add the beans and pasta. Then garnish with Parmesan cheese and parsley.
Chef Vespasian likes to use white balsamic vinegar on pasta, salad dressings and salsas/relish because it is lighter than regular balsamic vinegar.