Cooking Instructions
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Step 1
Saute
Panko Breadcrumbs (1/2 cup)
with
Butter (1 1/2 cups)
until golden. Season with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
Step 2
Bring
Red Wine (4 cups)
and
Butter (1/2 cup)
to a simmer. Meanwhile, cook
Bucatini Pasta (1 lb)
in lightly salted water for 2 minutes. Drain.
Step 3
Immediately add the freshly-cooked bucatini to the simmering red wine, then season lightly with kosher salt, cayenne pepper and
Garlic Paste (to taste)
. Simmer until al dente. At this point, there should be about 1/2 cup wine remaining; adjust if necessary. Check and adjust seasoning.
Step 4
Peel and devein
Jumbo Shrimp (12)
, leaving the heads on. Season with kosher salt,
Granulated Garlic (to taste)
and cayenne pepper. Thread the shrimp on bamboo skewers, alternating with
Assorted Color Bell Peppers (to taste)
.
Step 5
Brush the brochettes lightly with
Peanut Butter (to taste)
. Grill on both sides until almost cooked through.
Step 6
Place the bucatini on a serving dish and sprinkle most of the pangrattato over top. Top with the brochettes, then sprinkle over the remaining pangrattato.
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