This simple pasta is packed with garlicky shrimp and a moreish tomato sauce, plus it’s ready in under 20 minutes—familiar enough for pasta-loving kids, with a little bit of “try something new” too. To save on dishes, we used the same pot for everything (but for extra speed, you can use a separate saucepan).
Active Time: 15 minutes
Total time: 20 minutes
What You Get:
Pasta Shop whole-grain bucatini
Red chile flakes
Peeled, Frozen Wild Gulf Shrimp
Step 1: Bring a large pot of salted water to a boil, and cook pasta according to package directions until al dente. Drain and toss with a bit of oil to keep noodles from sticking.
Step 2: While pasta boils, smash 3 garlic cloves and roughly chop parsley.
Step 3: Heat a big splash of olive oil in the same pot over medium heat. Add garlic cloves and a pinch of chile flakes and cook until fragrant, about 1 minute (add more chile if you like heat!). Add shrimp and marinara sauce. Cook until sauce is hot and shrimp are pink and opaque, about 4 minutes.
Step 4: Add parsley and cooked pasta to the sauce pot, tossing to coat. Serve pasta with cheese and more chile flakes on the side.
Contains: milk, crustacean shellfish, wheat.
Note: the shrimp will arrive frozen. Thaw overnight in the refrigerator, or for same-day use, submerge sealed shrimp package in a bowl of cold water and change out the water every 15 minutes until shrimp are thawed (it should take less than an hour).