Herby Lemon Shrimp Pasta by Sahpaige

Ingredients

• 450g (1 lb) bucatini pasta
• 450g (1 lb) shrimp, peeled and deveined
• 3 lemons (1 diced, 2 juiced)
• 1 shallot, diced
• 4 cloves garlic, minced
• 2 anchovy fillets
• 2 tbsp double concentrated tomato paste
• 160ml (2/3 cup) dry white wine
• 1 bunch fresh chives, chopped
• 1 bunch fresh flat-leaf parsley, chopped
• 120ml (1/2 cup) pasta water (reserved)
• 2 tbsp olive oil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the bucatini for 2 minutes less than the package instructions.
2. Heat olive oil in a large pan over medium heat. Add the diced lemon, shallot, and garlic; sauté for 3-5 minutes until fragrant and the lemon liquid has mostly evaporated.
3. Add the anchovies and tomato paste to the pan, stirring constantly for 2-3 minutes until the paste begins to caramelize and stick slightly to the pan.
4. Deglaze the pan with white wine, stirring to scrape up any browned bits, and simmer for 2 minutes to reduce slightly.
5. Stir in the juice of two lemons. The sauce should taste aggressive, salty, and very lemony as it will season the pasta and shrimp.
6. Add the raw shrimp and the undercooked pasta directly into the pan with the sauce.
7. Pour in 1/4 cup of the reserved pasta water and toss continuously over medium heat for 2-3 minutes until the shrimp are pink and opaque and the pasta is al dente.
8. Remove from heat, stir in the chopped chives and parsley, and serve immediately with an extra squeeze of lemon if desired.