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Zesty Shrimp & Bucatini Pasta
with Bell Pepper
20 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
Here, plump shrimp, sweet bell pepper, and tender strands of bucatini are tossed in a rich cream sauce. The dish gets thrilling heat from the addition of gochujang—a specialty Korean chile paste.
13 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information
WW Recommended
-
NutritionPER SERVING
-
Calories640 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
6 oz Banza Chickpea Rotini Pasta
-
2 cloves Garlic
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2 Scallions
-
¼ cup Cream
-
1 Red, Yellow, Or Orange Bell Pepper
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1 Tbsp Verjus Blanc
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2 Tbsps Tomato Paste
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2 tsps Gochujang
step-by-step
instructions
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.
2
Cook the pepper
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.
4
Cook the shrimp & make the sauce
Pat the shrimp dry with paper towels (remove the tails, if desired). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the tomato paste and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the verjus (carefully, as the liquid may splatter) and half the cream (you will have extra); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked pepper, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.
2
Cook the pepper
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.
4
Cook the shrimp & make the sauce
Pat the shrimp dry with paper towels (remove the tails, if desired). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the tomato paste and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the verjus (carefully, as the liquid may splatter) and half the cream (you will have extra); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked pepper, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs