½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
6 tablespoons salted butter, cut into pieces
1 pound large shrimp (16-20 count), peeled and deveined
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
½ lemon, juiced
Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package directions for al dente. Drain and set aside.
Warm the olive oil in a large skillet over medium heat. Add the shallots, garlic, red pepper flakes and some salt and pepper. Saute until fragrant, about 1 minute, then stir the ingredients and increase the heat.
Add the wine and butter, about 1/2 tablespoon at a time. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine.
Stir in the shrimp and cook on each side until pink and just cooked through, 3 to 4 minutes. Toss in the cooked bucatini, parsley, tarragon and lemon juice.
Email this recipe to yourself or your friends and family!
The recipe has been sent to the email you specified.